Chocolate sorbet
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.
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Ingredients
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Imperial
Chocolate sorbet
- 300g of dark chocolate
- 150g of caster sugar
- 2 tbsp of Grand Marnier
- 750ml of water
Equipment
- Ice cream maker
- Blender
Method
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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© Great British Chefs 2019