All anyone is thinking or talking about is the heat! I do love how us Brits are totally obsessed with the weather and talk above it over any other ongoing national crisis.
Even I, with my constant baking and cooking, have had to turn off the oven to cope with the extreme heat. But that won’t stop me experimenting and tinkering with flavours 😉
After a little hiccup from the new divine Nomo chocolate (made by Kinnerton so safely free-from) the other week where they copied and pasted some of my old recipes onto their website without crediting me, I have been gifted a year’s supply of chocolate. [p.s I have not been paid in any way for this recipe, the free chocolate was due to their mistake and I’m making full use of it!] In fact we now have so much chocolate in the house that I’m having to cook with it even more than usual, and usual is really really often! I was so disappointed when I first noticed they had used my recipes without asking or crediting, but delighted that they have turned out to be the brand I hoped they were; there are now full credits on the website and they’ve suggested future collaboration which i’m really excited about 🙂
So with masses of chocolate to happily get through and a heatwave in progress, my thoughts turned to chocolate sorbet. As I’ve mentioned before we’re big sorbet fans in this household and the thought of turning some delicious chocolate into a light, fresh and refreshing pudding seemed just right.
It turns out that chocolate sorbet is totally delicious. It’s lighter than ice cream, full of chocolate flavour and quicker to set than fruity sorbets. I made the mix at lunchtime and it was acceptably frozen by the evening (see the final photo after the recipe), even better by the next day or later in the week. I don’t have an ice cream maker to churn the sorbet so my version is a little grainy, but I actually find that quite pleasant as the grainy bits are like tiny chocolate chips, giving both added flavour and texture.
(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
200g caster sugar
40g cocoa powder
70g dairy-free chocolate, finely chopped
- mix together the sugar and cocoa powder in a saucepan. Pour in the water gradually to avoid any lumps of cocoa
- Dissolve the sugar and bring to a boil for a couple of minutes to make a chocolate sugar syrup.
- place the finely chopped chocolate into a bowl, and slowly pour over the sugar syrup. Stir until the chocolate is melted. Cool.
- Pour into a Tupperware box and place in the freezer. Every couple of hours stir through with a fork to get rid of any large ice crystals. Once a sorbet texture is obtained, simply keep in the freezer ready to scoop.
- or, cool the chocolate mix, then pour into your ice cream machine and churn as indicated by the manufacturers instructions.