Sunday, 27 April 2014
After making multiple batches of creme egg brownies as Easter gifts I’m feeling well and truly chocolated out (too many incidents of spoon licking are to blame). So on returning home after visiting the family last weekend I brought back a few sweet treats and couldn’t face eating them all straight away. And so I thought I would use up some of my excess choccies in a batch of chocolate sorbet. The original recipe found over at Food 52 is a great vegan alternative to ice cream if you just use dark chocolate but I stuck in some milk chocolate too, the results were still delicious, and possibly a little too addictive…I think I am going to end up eating this sorbet quicker than I would have the original Easter Eggs!!!
200g golden caster sugar
100g dark chocolate
100g milk chocolate
50ml golden rum
Place 375ml of the water in a saucepan along with the cocoa and sugar. Place over a medium heat and bring to the boil, then continue to simmer for another minute before removing from the heat.
Break the chocolate into chunks and add to the hot cocoa mixture, stirring until all of the chocolate is melted. Finally add the remaining water and the rum.
Transfer the mixture to an airtight container and stick it in the freezer. Remove every two hours and blitz with a stick blender before returning to the freezer, continue this process until fully frozen (alternatively just stick the mixture in an ice cream machine).
Then tuck in and enjoy, just try not to eat it all at once!!!