Paul Ainsworth's chocolate sorbet recipe is given an added oomph by a good helping of Grand Marnier. Serve this sorbet with anything from bread and butter pudding to vanilla cheesecake

Combine 150ml of water and 150g of caster sugar in a saucepan and bring to the boil while whisking to dissolve
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
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
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
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Chocolate sorbet

  • 300g of dark chocolate
  • 150g of caster sugar
  • 2 tbsp of Grand Marnier
  • 750ml of water


  1. Blender
  2. Ice cream maker

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This chocolate sorbet recipe from Paul Ainsworth goes perfectly with a number of cakes and tarts

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