Wednesday, 4 July 2012
I get given boxes of chocolates by my mother-in-law occasionally, but they always have wheat in. Added to that the amount of dairy in chocolates is enough to cause me trouble. I used to squeeze all the chocolates in a mixed box to find the ones that were firm (fortunately husband loves soft-centred chocolates) but mostly now I have just given up buying chocolates.
We have had about three hot days this summer, and thoughts turn to ice-cream. I keep coming across people posting about chocolate sorbet. This seemed a great way of having two types of treats at once.
This sorbet is very intense, and one small scoop is enough for me. It would be great with raspberries or other soft fruit.
75g dark chocolate chips (this is a dairy free version)
1 tsp chilli (very mild warm sensation, add more for a bigger kick)
1 tsp cinnamon
10g coconut oil. I have found this stuff works well to give a coconut flavour to curries so thought I would try it. I added this as I fancied a bounty bar (coconut coated in chocolate) With this tiny amount I couldn't taste the coconut so next time will add more. I should have split the batch in half and done two tests.
1/2 tsp 50% alcohol liqueur, more if lower strength. Use whatever alcohol you like the flavour of with chocolate. If you don't want to use alcohol just allow ten minutes after you get it out of the freezer for the sorbet to soften before attempting to scoop. We have a hasty household.
Heat the water, sugar and cocoa powder together, stirring, until everything is smoothly mixed. Allow to cool a little then add the chocolates, stir to melt. Add the flavourings. Strain through a sieve in case you have lumps of undissolved stuff. Add the alcohol.
Leave to sit in the fridge for a few hours to make sure the flavours mature and the mixture cools properly. Freeze in an ice-cream maker and store in the freezer.