With no milk in it, this sorbet stays true to the bitter, sinful characteristics of chocolate.
MAKES ABOUT 1 LITRE OR 15 SCOOPS
50g cocoa powder
200g granulated or caster sugar
50g glucose syrup (liquid glucose) or light runny honey
250g dark chocolate (70%), finely chopped
- Mix together the cocoa powder and sugar in a smallish saucepan. Slowly stir in the water, trying to avoid lumps (don’t worry if you get a few – they will cook out). Add the glucose or runny honey, then set the pan over a medium heat and bring the mixture to the boil. As soon as it bubbles, remove the pan from the heat.
- Add the chocolate and stir until melted and fully combined. Cover the pan and leave to cool to room or fridge temperature. (The base will keep for up to five days in the fridge if allowed to cool, then refrigerated immediately.)
- Blend the base (this helps the texture), then transfer it to your ice-cream machine and churn until properly firm. Before serving, put the bitter chocolate gelato in the freezer for half an hour or so to firm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.
Buy the book
Our recipes are from Gelupo Gelato by Jacob Kenedy, published by Bloomsbury, price £14.99. To order a copy for £13.19 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.