Here is a five-ingredient recipe for a rich chocolate sorbet that makes an excellent no-fuss dessert for Valentine’s day. Note that the liquid glucose is essential to this recipe as it’s what gives this low-fat sorbet its silky texture – you’ll find it in the baking aisle.
Prep time 10 minutes/Cook time 5 minutes/Serves 6 (plus chilling and freezing)
Ingredients:
200g (1 cup) light muscovado sugar
50g (1/4 cup) cocoa powder, sifted
1 teaspoon vanilla extract
55g (2 oz) dark chocolate (50% cocoa solids), chopped
2 tbsp liquid glucose
Method:
Combine the sugar and cocoa powder in a large pan with 500ml (2 cups) water. Bring to a boil, stirring, until the sugar and cocoa powder have dissolved. Take off the heat and add the vanilla extract, chopped chocolate and glucose.
Cook gently, stirring until everything is smooth and well combined. Take off the heat and set aside to cool a little, then blitz the mixture in a blender in batches (this isn’t essential but will help give your finished sorbet a smooth texture). Pour the resultant mixture into a bowl and set aside to cool to room temperature then transfer to the refrigerator to chill for a couple of hours.
Churn the sorbet mixture in an ice-cream machine until frozen (make sure you churn it thoroughly), then transfer to a freezer-proof container. If you don’t have an ice-cream machine, pour into a container, cover and freeze, stirring the mixture every hour until frozen.
When the sorbet is frozen, cover with a piece of clingfilm (plastic wrap), pressing it down onto the surface of the sorbet to prevent ice crystals forming. Cover with a lid and freeze overnight. Serve in small scoops.
Beware: it melts quite fast, so eat quickly!
