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.
Discover more:
Share recipe
Related recipes
Related recipes
Mojito sorbet
Beetroot sorbet
Watermelon, rosemary and Prosecco sorbet cocktail
Pisco sour sorbet
Chocolate mousse cake with liquorice ganache and sweet cream
Ingredients
Metric
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
You may also like
Chocolate sorbet
SITES
INFORMATION
© Great British Chefs 2019