Let’s start by assuring you that this is not a health food; there is plenty of sugar in this sorbet.. yet, as frozen desserts go, this one is completely dairy-free and packs a real chocolatey punch! A great option for any visiting vegans guests, this Dark Chocolate Sorbet uses an entire tub of Food Thoughts Organic Cacao Powder to make the most unbelievably rich sorbet. You will need a full day to prepare it as the sorbet needs to be stirred every couple of hours for the correct consistency, but the actual effort required to make this recipe is minimal. Like any other sorbet or ice-cream recipes, this Dark Chocolate Sorbet keeps indefinitely in the freezer. Make a batch today and enjoy when ever you need a chocolate hit or make in advance so that you can serve at a dinner party / gathering!
Recipe created by cake designer Charlotte White of www.restorationcake.com
You will need
Measure your Cacao Powder, sugar, coffee and water into a large saucepan and bring to the boil. Ensure that there are no lumps of dry ingredients – these should dissolve fairly quickly.
Reduce the heat to low and simmer the chocolatey liquid for a further 10 minutes.
Turn off the heat and leave the liquid to cool completely. On a very hot day, you may need to transfer the pan to the fridge to cool.
Pour the cooled liquid into a food container or old ice-cream tub and seal the lid. Put this into the freezer.
After 2 hours, open the container and smash any ice crystals that have formed with a fork. Seal the tub and return it to the freezer.
Repeat this process every 2 hours, smashing the frozen sorbet back down into a smooth sludge, and returning it to the freezer. This action will leave you with a lovely smooth sorbet. You will need to do this at least 4 times, 5 times if you can bear it.
Once nicely re-frozen after your last smashing, the Dark Chocolate Sorbet is ready to enjoy. I serve mine with fresh strawberries and a scattering of Food Thoughts Cacao Nibs.