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Chocolate sorbet

Chocolate sorbet

Chocolate sorbet

PT25M

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1
Combine 150ml of water and 150g of caster sugar in a saucepan and bring to the boil while whisking to dissolve
  • 150g of caster sugar
  • 150ml of water
2
Remove from the heat and whisk in the chocolate until melted. Allow to cool slightly and add the Grand Marnier and remaining 600ml of water. Using a blender, blitz until smooth
  • 300g of dark chocolate
  • 2 tbsp of Grand Marnier
  • 600ml of water
3
Place the mixture into an ice cream maker and churn until a sorbet consistency is reached (If the sorbet mix is too thick to pour into the ice cream maker, whisk thoroughly to loosen. Freeze until ready to use

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Chocolate sorbet

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Chocolate sorbet

 
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