No-Churn Dark Chocolate Sorbet

📝 Ingredients

• 120 g caster sugar
• 40 g unsweetened cocoa powder
• 60 g dark chocolate, 70% cocoa
• 400 ml water
• 1 tsp instant coffee
• 1 tsp vanilla extract
• 1 pinch of salt
• 125 g fresh raspberries (to serve)

🍴 Utensils

• Saucepan
• Whisk
• Cutting board and knife
• Freezer container (about 20 × 25 cm)
• Fork
• Ice-cream scoop

📖 Steps

1. Finely chop the dark chocolate with a knife and set aside in a bowl. In a saucepan, whisk together the sugar, cocoa, instant coffee and salt while still dry, to break up any lumps of cocoa before adding the liquid.
2. Pour in the water little by little, whisking: first a trickle to form a smooth paste, then the rest. Bring to a simmer over a medium heat, whisking constantly, then simmer for 2 min over a low heat: the syrup should be smooth and glossy, and lightly coat the spoon.
3. Remove from the heat, add the chopped chocolate and the vanilla, wait 1 min, then whisk until the chocolate has completely melted and the mixture is smooth. Do not bring back to the boil: the chocolate would catch on the bottom and turn bitter.
4. Pour the mixture into a shallow plastic or metal container about 20 × 25 cm. Leave to cool for 15 min, then chill for 45 min: a well-chilled mixture sets faster in the freezer and forms fewer crystals.
5. Place the container perfectly flat in the freezer. After 45 min, when the edges start to set, scrape the ice from the edges towards the centre with a fork, then whisk vigorously for 30 seconds to break up the crystals.
6. Repeat every 45 min, 4 more times (about 3 h 45 min of freezing in total). The sorbet becomes thicker, smoother and creamier each time. If it has hardened too much between rounds, leave it at room temperature for 5 min before whisking.
7. When ready to serve, take the container out 10 min beforehand so the sorbet is easy to scoop. Shape balls with an ice-cream scoop dipped in hot water, place them in bowls and top with the raspberries.