Chocolate Sorbet
Summary
| Yield | |
|---|---|
| Prep Time | 3 hours |
| Kind of Dish | desserts |
| Dietary Info | vegetarian |
| Tags | chocolate |
Description
Don't let the word sorbet put you off. This is a smooth and velvety very chocolatey rich dessert that I think betters any chocolate ice cream.
Ingredients
- 650 ml water
- 250 g caster sugar
- 150 g cocoa powder
- 150 ml strong coffee
Instructions
Boil the water and then add and dissolve the sugar, then boil for a further 5 minutes. Allow to cool slightly.
Add the coffee (espresso is best) and the cocoa powder (I like Green and Blacks), and stir over a low heat for 15 minutes.
Strain and transfer to an ice cream maker or, if you don't have one, to a shallow container that fits in the freezer. Stir it every half an hour until it is frozen through (it took me about 3 hours).
Serve it in small portions as it is very rich and chocolatey.
Notes
The straining may be optional. I usually put it through a muslin square, because we have lots lying around,but the next time I make it I'm going to skip this step as I can't see that it removes anything. I'll post how it turns out.
Comments
bryan this seriously is better than ice cream. no vaguely furry old milk taste in your mouth afterwards but the chocolate is like GAZAM.