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Chocolate sorbet

Prep Time:

Cook Time:

Yields:

Description Edit

Ingredients Edit

  • 200 g (7 oz) 1 cup of caster (superfine) sugar
  • 170 g (6 oz) dark chocolate
  • A pinch of salt
  • 1 teaspoon of ground cinnamon
  • 600 ml (20 fl oz) 2 1/2 cups of water
  • 1 tablespoon of rum (optional)
  • 3/4 cup (75 g) unsweetened cocoa powder (Dutch-processed best)

Directions Edit

  1. In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
  1. Remove from the heat and stir in the chocolate until it's melted.
  1. Then stir in the remaing water and blend in a blender for 16 seconds.
  1. Chill well/.
  1. Then churn and freeze the sorbet in an ice-cream maker for 20 minutes, or until frozen but manageable.
  1. Scrape into a scalable container and freeze until needed.
  1. Serve the sorbet straight from the freezer.

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