We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Dark chocolate sorbet
Serves 6 | prep 10 mins | total time
Dark chocolate sorbet
Subscribe to Sainsbury's magazine
Serves 6 | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
205Kcal
Fat
4gr
Saturates
3gr
Carbs
41gr
Sugars
39gr
Fibre
1gr
Protein
3gr
Salt
0.2gr
Ingredients
- 200g light muscovado sugar
- 50g cocoa powder, sifted
- 1 teaspoon vanilla extract
- 50g dark chocolate (50% cocoa solids), chopped
- 2 tbsp liquid glucose
Step by step
Put the sugar and cocoa powder in a large pan with 500ml water. Bring to the boil, stirring, until the sugar and cocoa powder have dissolved. Remove from the heat and add the vanilla extract, chopped chocolate and glucose.
Stir until smooth and combined. Leave 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 into a bowl and leave to cool then chill for a couple of hours.
Churn the mixture in an ice-cream machine until frozen (make sure you churn it thoroughly), then transfer to a container. If you don’t have an ice-cream machine, pour into a container, cover and freeze, stirring the mixture every hour until frozen.
-
Tip
Liquid glucose helps give this low-fat sorbet its silky texture – you'll find it in the baking aisle.
When the sorbet is frozen, cover with a piece of clingfilm, pressing it down on to 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!