Chocolate Sorbet

Chocolate Sorbet

Difficulty Rating: 0.5/5

This is so easy, yet so delicious and almost guilt free. The trick is firstly to get good cocoa powder, I use Green and Blacks. The second most important thing about sorbets is the addition of a whipped egg white. It stops a sorbet being a frozen dense ice cube essentially, and turns into a lighter texture but it also scoops out of the freezer as if it were an ice cream.

Ingredients: 200g caster sugar/ 50g plain chocolate/ 50g cocoa powder/ 1 egg white/ pinch of salt./ 1Tsp vanilla extract.

1) Add sugar and caster sugar to a pan, add 600ml water. Bring to boil then simmer for 5 mins to make sure everything is dissolved. Set aside to cool. Once cooler but warm add the chocolate. cocoa powder, vanilla, and salt. Refrigerate.

2) Just before putting in an ice cream maker, whip the egg white up then add to the chocolate liquid. Pic 2. Churn in ice cream maker, or place in freezer and keep stirring it every hour until set.

3) Pic 1. Is the resultant sorbet. If you want a quick ice cream just substitute the water for cream and follow the instructions.

Critics View:

I couldn’t believe this wasn’t ice cream when i was served it. It has such a wonderful chocolate depth to it that you think you’re eating the real thing but without the guilt.

5 Comments

  1. I am in for anything that is tasty and if it is guilt free , even better.
    Beautiful blog David. Just read your about section. i hope and wish that you are able to pursue your passion for cooking and are able to participate in Masterchef. I am amazed that you prepare such beautiful food given your hectic life as a pilot. Well done indeed.

    • Dave Crichton

      Thanks Anita, I find being at 36,000′ for hours on end great thinking space. Rather than trying to think up meals while you’re doing the ironing or garden etc.

      I haven’t passed through Bahrain for a while unfortunately but I’ll be using your restaurant guide next time I do. Looking forward to your updates.

  2. Hi Dave,

    having a dairy intolerant pescotarian in the house cuts down my range of cooking, so this sorbet looks fantastic.

    Being in Egypt, we are at a loss for some (affordable) ingredients, and so I was wondering what could be substituted for the cocoa butter?

    It’s possible for us to get cocoa powder and we bring kilos of plain chocolate back with us whenever we venture outside the country, but I’ve never seen cocoa butter here or cocoa beans, which precludes us from making our own.

    • Dave Crichton

      Hi Lee, thank you so much for the comment. I was wondering what did you mean, as there’s no cocoa butter in the recipe. It looks like predictive selection have put cocoa butter in rather than cocoa powder!! So cook away, I’ll edit the recipe now. The cocoa powder is used to make the sugar syrup taste chocolatey, otherwise it would water the flavour down too much.

      Hope this all makes sense.

      Regards

      Dave

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