Dark Chocolate Sorbet
You can serve this on it's own, with mixed berries, in a brandy snap basket - or make a choc case by metling some dark choc & brushing it up the sides & over the base of a paper muffin case, then freeze until set. Remove paper & store in box until ready to use (can keep frozen). Put scoops of sorbet into the case & keep frozen until ready to serve. Crumble amaretti biscuits over the top if liked.
- 600ml water
- 200g granulated sugar
- 1 rounded TBS cocoa
- 200g dark choc (not more than 70% cocoa solids)
- amaretti biscuits (optional)
- Dissolve sugar in water.
- Bring to boil & simmer for 5m till syrupy.
- Mix cocoa powder to a smooth paste with a little of the hot syrup.
- Snap choc into pieces & add to the rest of the syrup & stir as it melts.
- Add the cocoa paste to the choc syrup.
- Cool then churn till frozen or freeze in a box, beating every hour to avoid ice crystals.
Optional: Crumble a handful of amaretti biscuits into the sorbet then freeze until required.
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