The perfect way to round off a meal. This delicious dark chocolate sorbet is excellent as a stand alone dessert or serve as the perfect accompaniment your favourite pudding.

Dark Chocolate Sorbet

Prep Time

30 minutes

Cooking Time

1-2 hours freeze

Serves

4

Ingredients

50g raw cane sugar
420ml water
200g dark chocolate, roughly chopped. Suggestion, Chulucanas 70% dark chocolate Chef’s Drops, notes of raisins and plums

Equipment:
Optional: Ice-cream maker

 

Method

  1. Place the sugar and the water in a saucepan over a low heat and stir until the sugar has dissolved.
  2. Gently simmer for 1-2 minutes, then remove from the heat. Stir in the chocolate until melted. Chill the mixture, then churn and freeze in an ice-cream maker, following the manufacturer’s instructions. Place in the freezer to firm up before serving.
  3. If you don’t have an ice-cream maker, simply tip the mixture into a bowl and place in the freezer for 1-2 hours, or until it starts to freeze around the edges.
  4. Remove from the freezer, stir well, then return to the freezer for a further 2 hours.
  5. Remove, stir again and freeze for another 2 hours. Repeat this process once more. Finally, return to the freezer and leave until firm. Transfer to a sealable container for longer-term storage.
  6. Serve the sorbet on its own or with fresh strawberries or raspberries and White Chocolate Sauce.

    Variation: Add 200ml strained and sweetened blackcurrant purée and 3 tablespoons crème de cassis to the mixture before freezing as described above.

Ingredients

50g raw cane sugar
420ml water
200g dark chocolate, roughly chopped. Suggestion, Chulucanas 70% dark chocolate Chef’s Drops, notes of raisins and plums

Equipment:
Optional: Ice-cream maker

 

Method

  1. Place the sugar and the water in a saucepan over a low heat and stir until the sugar has dissolved.
  2. Gently simmer for 1-2 minutes, then remove from the heat. Stir in the chocolate until melted. Chill the mixture, then churn and freeze in an ice-cream maker, following the manufacturer’s instructions. Place in the freezer to firm up before serving.
  3. If you don’t have an ice-cream maker, simply tip the mixture into a bowl and place in the freezer for 1-2 hours, or until it starts to freeze around the edges.
  4. Remove from the freezer, stir well, then return to the freezer for a further 2 hours.
  5. Remove, stir again and freeze for another 2 hours. Repeat this process once more. Finally, return to the freezer and leave until firm. Transfer to a sealable container for longer-term storage.
  6. Serve the sorbet on its own or with fresh strawberries or raspberries and White Chocolate Sauce.

    Variation: Add 200ml strained and sweetened blackcurrant purée and 3 tablespoons crème de cassis to the mixture before freezing as described above.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​