Dark chocolate sorbet recipe

  • Serves 8
  • 10 mins to prepare and 10 mins to cook, 30 mins to cool
  • 277 calories / serving
  • Freezable
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Put the sugar in a pan with 600ml (1pt) water. Bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes until syrupy.

Finely chop the chocolate and place in a bowl with the cocoa. Pour in a little hot syrup, stirring until the chocolate melts, then gradually stir in the remaining syrup until the mixture is smooth. Leave to go cold.

Churn the mixture in an ice-cream maker for 30 minutes until frozen. Alternatively, transfer to an airtight, freezer-proof container and freeze for 6 hours. Stir every hour to break up the ice crystals.

To serve, lightly crush the raspberries with the icing sugar. Spoon into cups ad place the sorbet on top.

Garnish with a sprig of mint.

See more ice-cream recipes


  • Ingredients

  • 250g caster sugar
  • 200g dark chocolate (minimum 70% cocoa solids)
  • 1tbsp cocoa powder
  • To serve

  • 100g fresh raspberries
  • 1tsp icing sugar
  • sprig of mint
  • Energy 1165kj 277kcal 14%
  • Fat 11g 15%
  • Saturates 6g 32%
  • Sugars 41g 46%
  • Salt 0g 1%

of the reference intake
Carbohydrate 43.1g Protein 2.5g Fibre 3.8g


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