Bitter chocolate sorbet recipe
This dark chocolate sorbet is pleasingly bitter and not overly sweet in the slightest. This recipe makes about 1 litre (1.7 pints), or 15 scoops.
Note: you will need an ice cream machine and churn time isn't included in the timings.
Ingredients
- 50 g cocoa powder
- 200 g granulated or caster sugar
- 500 ml water
- 50 g glucose (aka dextrose) syrup or powder, or light runny honey
- 250 g dark chocolate (70%), chopped
- 1.8 oz cocoa powder
- 7.1 oz granulated or caster sugar
- 17.6 fl oz water
- 1.8 oz glucose (aka dextrose) syrup or powder, or light runny honey
- 8.8 oz dark chocolate (70%), chopped
- 1.8 oz cocoa powder
- 7.1 oz granulated or caster sugar
- 2.1 cups water
- 1.8 oz glucose (aka dextrose) syrup or powder, or light runny honey
- 8.8 oz dark chocolate (70%), chopped
Details
- Cuisine: Italian
- Recipe Type: Ice cream
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 7
Step-by-step
- First make the bitter chocolate base. Mix together the cocoa powder and sugar in a smallish saucepan.
- Slowly stir in the water, trying to avoid lumps (don’t worry if you get a few – they will cook out).
- Add the glucose or runny honey, then set the pan over a medium heat and bring the mixture to the boil. As soon as it bubbles, remove the pan from the heat.
- Add the chocolate and stir until melted and fully combined.
- Cover the pan and leave the base to cool to room or fridge temperature. (It will keep for up to 5 days in the fridge if allowed to cool, then refrigerated immediately.)
- To make the bitter chocolate sorbet, blend the base (this helps the texture), then transfer it to your ice cream machine and churn until properly firm.
- Before serving, put the bitter chocolate sorbet in the freezer for half an hour or so to firm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.
This recipe is from Gelupo Gelato by Jacob Kenedy (Bloomsbury Publishing, £14.99). Out now. Photography by Steve Joyce, illustrations by Marta Andren, Here Design.
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