I made this one a while ago, back in October I think. It is a beautifully rich sorbet with a hint of cinnamon. I can’t remember where I found the recipe, perhaps from Not Quite Nigella, a blog that I have been following for a while.
Anyway, this Dark Chocolate Sorbet would be perfect as an accompaniment to any dessert or just on its own. I served it with some tinned cherries but now that fresh cherries are in season it would make the perfect Christmas time dessert.
Dark Chocolate Sorbet
2 1/2 cups water
1 1/2 cups brown sugar
85g dark chocolate, finely chopped
1 tablespoon vanilla
1 teaspoon cinnamon
In a small saucepan, whisk water and sugar on medium heat until sugar has dissolved.
whisk in cocoa until smooth, simmer for 3 minutes.
Remove from heat and whisk in chocolate, vanilla, and cinnamon.
Cool and refrigerate for 8 hours.
Place mixture into ice cream machine and churn for approx 20mins. Once churned pop in freezer to firm up for several hours or overnight.