Chocolate sorbet

• caster sugar↗200g g
• cocoa↗50g g
• dark chocolate↗50g g

  finely chopped

• vanilla extract↗1 tsp tsp

Step-by-step instructions

1. 1

   Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.

2. 2

   Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.

3. 3

   Before serving, transfer to the fridge for 30 mins to make scooping easier.