Chocolate sorbet with roasted hazelnuts

CHOCOLATE SORBET WITH ROASTED HAZELNUTS

This sorbet is sooooo easy it's shameful.

It's plenty chocolatey, and icy cold with a crunchy waffle cone and roasted hazelnuts, it's a super duper treat. It's equally as impressive in a glass, dusted with hazelnuts, as a pretty light but indulgent chocolate dessert.

Bring sugar and water to a boil, add cocoa powder, chocolate and glucose and that's it! Freeze away, and you have an icy treat that is free of dairy or egg, which is especially great if someone has food allergies or an intolerance.

It looks a bit icy/gritty, but it's not at all, as soon as it's in your mouth, it instantly melts away.

I hope you love it as much as I do!

CHOCOLATE SORBET WITH ROASTED HAZELNUTS

FOR A PRINT FRIENDLY RECIPE, CLICK HERE!

INGREDIENTS

650g water

200g brown sugar

80g cocoa powder

50g liquid glucose

50g grated dark chocolate

roughly chopped roasted hazelnuts to serve

METHOD

In a saucepan, bring water and brown sugar to boil, stirring to dissolve sugar.

Boil water and sugar for 3 minutes.

Remove from heat and whisk in cocoa powder.

Bring back to simmer, whilst gently whisking, until mixture rises up sides of saucepan.

Remove from heat and whisk in glucose and grated chocolate.

Refrigerate, covered with cling wrap on the surface, until cold.

Churn in ice-cream machine according to instructions, transfer ice-cream to preferred storage dish (I use a semi shallow baking tray), cover with cling wrap on the surface, then freeze until ready to use.

If you don’t have an ice-cream machine, place chilled sorbet which is still liquid in freezer, covered, and whisk/stir every hour or two to break up ice crystals.

Serve in waffle cones with chopped roasted hazelnuts.