Chocolate sorbet

4-6 servings
Chocolate sorbet
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4 dl water
1/2 dl Dansukker Glucose Syrup
6 tbsp cocoa powder
40 g dark chocolate, 70% cocoa solids
6 tbsp Dansukker SteviaSugar

Combine the water, glucose syrup and cocoa powder in a saucepan and bring to the boil. Add the chocolate and stir until it melts. Whisk in the steviasugar. Churn in an ice cream machine. Alternatively, pour the mixture into a tub and freeze. Stir a few times during freezing. Serve with berry sauce. Remove the sorbet from the freezer about 10 minutes before serving.

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