Chocolate sorbet

Chocolate sorbet

Fixings

200g caster sugar

50g cocoa

50g dull chocolate, finely slashed

1 tsp vanilla concentrate

Strategy

Tip the sugar into a dish, filter in the cocoa and blend. Bring 600ml water to the bubble in a medium pot. Rush in the sugar and cocoa and come back to a tender stew. Stew, revealed, for 5 mins, whisking incidentally. Expel from the hotness and blend in the chocolate and vanilla until the chocolate has softened.

Cool the mixture, then put in the cooler for a few hrs or overnight until overall chilled. Make the sorbet in a frozen yogurt machine or put into an inflexible plastic holder, ideally bowl formed, and solidify until solidified 3cm from the edges. Speed to break down the ice precious stones, then stop again for 1 hr more. Whisk and stop again one more of a chance, then leave until totally solidified.

Before serving, exchange to the refrigerator for 30 mins to make scooping simpler.