Creamy dark chocolate sorbet recipe

1. Put the sugar and 125ml water in a saucepan and bring to a simmer, stirring until the sugar has dissolved. Whisk int he cocoa powder, then add the coconut milk and a pinch of salt. Bubble for 1 min, then remove from the heat.
2. Add the finely chopped chocolate and rum, then whisk again until smooth. Pour into a blender, blend for 1 min, then pour into a sealable, freezer-safe container and transfer to the fridge for at least 2 hrs until fully cold.
3. Transfer to the freezer and freeze for 2 hrs.
4. Use a fork to break up any ice crystals so the mixture returns to being smooth. Freeze for another 2 hrs, then break up the crystals again. Repeat twice more until the sorbet is fully set.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chocolate recipes