Chocolate sorbet - vegan

Whether you're vegan or not, this chocolate frozen dessert is for you if you're a chocolate lover. It would work brilliantly as a ripple through a vanilla ice cream if you aren't vegan. 

It is very easy to make, using one pan and a freezing receptacle. If you have an ice cream maker it's an absolute doddle.

If you would like it a bit softer, add two tablespoons of alcohol after the chocolate, vodka or other flavour of your choice. If you want it lighter with bigger crystals add another 1/2 cup of water at the beginning of the method.

Chocolate sorbet

Ingredients
300g caster sugar
350ml / 2 cups strong coffee
1 cup water
1 tsp vanilla extract
3/4 cup cocoa powder
150g dark chocolate - that's about 1/2 bar

Method

You'll need 

• a saucepan
• a whisk 
• a large shallow fridge container (or an ice cream machine)

• break the chocolate into small pieces and set aside
• put water, coffee, sugar and cocoa powder into a saucepan, put over a medium heat and whisk until the sugar has dissolved
• add the vanilla and chocolate, as they melt into the hot liquid beat together until smooth
• let the mixture cool before freezing - if you're using a fridge container take it out of the freezer every 20minutes until it has the consistency you want

get the sorbet out of the freezer 20 minutes before you want to eat it

It's great with:

• cantucci biscuits
• orange segments
• vanilla ice cream or yoghurt
• banana bread