Difficulty Rating: 0.5/5
This is so easy, yet so delicious and almost guilt free. The trick is firstly to get good cocoa powder, I use Green and Blacks. The second most important thing about sorbets is the addition of a whipped egg white. It stops a sorbet being a frozen dense ice cube essentially, and turns into a lighter texture but it also scoops out of the freezer as if it were an ice cream.
Ingredients: 200g caster sugar/ 50g plain chocolate/ 50g cocoa butter/ 1 egg white/ pinch of salt./ 1Tsp vanilla extract.
1) Add sugar and caster sugar to a pan, add 600ml water. Bring to boil then simmer for 5 mins to make sure everything is dissolved. Set aside to cool. Once cooler but warm add the chocolate, vanilla, and salt. Refridgerate.
2) Just before putting in an ice cream maker, whip the egg white up then add to the chocolate liquid. Pic 2. Churn in ice cream maker, or place in freezer and keep stirring it every hour until set.
3) Pic 1. Is the resultant sorbet. If you want a quick ice cream just substitute the water for cream and follow the instructions.
I couldn’t believe this wasn’t ice cream when i was served it. It has such a wonderful chocolate depth to it that you think you’re eating the real thing but without the guilt.