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!!!
INGREDIENTS
550ml water
200g golden caster sugar
75g cocoa
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!!!
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