2 1⁄2 cups cold water
1⁄2 cup caster sugar
1⁄2 cup Dutch cocoa
100 grams dark chocolate, chopped
1⁄4 teaspoon sea salt
softly whipped cream
extra chocolate, grated
Put the water, caster sugar and cocoa in a saucepan and bring to the boil, whisking to dissolve the sugar and make a smooth sauce.
Cook at a fast simmer for 10 minutes, stirring occasionally. Remove from the heat and whisk in the chocolate and salt. Cool.
Tip the mixture into a shallow metal dish and place in the freezer. Freeze for 3-4 hours, stirring the mixture occasionally, to bring the frozen edges into the centre.
When almost set, scrape into a food processor and blend until smooth. Tip back into the container and freeze again until firm.
To serve: Place scoops of sorbet into chilled glasses. Top with a dollop of whipped cream and a little extra grated chocolate if desired. It is delicious served with fresh raspberries when in season.
Dutch cocoa: this richer, darker cocoa has an alkali added, which neutralizes the cocoa’s acidity. The process is known as ‘dutching’ – the cocoa is not from Holland. It is readily available from specialty stores.