Chocolate sorbet is a refreshing alternative to chocolate ice cream. Our easy Aztec chocolate sorbet is inspired by xocolatl (hot chocolate’s Aztec predecessor), with notes of chilli and cinnamon.
- Why it’s so good: “Chocolate sorbets are less common than their ice cream counterparts, but a water-based ice lets the flavour of the chocolate come through in its purest form,” says head of food Tom Shingler. “It’s surprisingly refreshing for something sweet and chocolatey, like an iced hot chocolate. Adding just a touch of smoked chilli flakes and cinnamon gives it a warmth that tickles the tongue, evocative of what I like to think the Aztecs tasted in their sacred chocolate drinks.”
- Easy iced dessert: water-based sorbets and granitas are easier to make at home than dairy-based ice creams or gelatos, which require lots of churning. This recipe can be stirred by hand every few hours as it freezes instead of using an ice cream machine.
- Make-ahead treat: sorbet is ideal to make ahead of time when entertaining, as it needs plenty of time to set in the freezer. Remove from the freezer 5 minutes before serving to give it time to soften up.
- Scale it up: this recipe is easily scaled up to feed a crowd.
Ice creams, lollies, sorbets and puds: you’ll find them all in our complete frozen dessert recipes collection.
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Ingredients
- 100g caster sugar
- 50g clear honey
- 1 tsp chipotle chilli flakes
- 1 cinnamon stick
- 300g dark chocolate (70% cocoa solids), finely chopped
- Chilli oil or sliced chilli to serve (optional)
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Method
- Add the sugar, honey, chilli, cinnamon and 400ml water to a saucepan over a medium heat. Warm, stirring regularly, until the sugar has dissolved and the water is simmering.
- Remove the pan from the heat and add the chocolate, vigorously stirring until the chocolate has melted and you have a thick mixture. Loosen it with another 350ml water, then leave to cool to room temperature (or chill in the fridge). Discard the cinnamon stick.
- At this point you can either transfer the purée to an ice cream machine and churn according to the manufacturer’s instructions, or put the container in the freezer for 4-6 hours until firm, stirring with a fork every hour or so to break up the ice crystals.
- Take the sorbet out of the freezer for 5 minutes, then serve scoops garnished with chilli oil or sliced chilli (if you like).
Nutrition
- 282kcals Calories
- 16g (9.6g saturated) Fat
- 3.4g Protein
- 29g (28g sugars) Carbs
- 4.1g Fibre
- 0g Salt
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