Milk chocolate sorbet

It may not be warm enough here for ice cream or sorbets – but it is always time for chocolate.

I first saw this on Good Eats ‘n Sweet Treats; it  is part of the Tuesdays with Dorie project.

Intrigued by the concept, and having a love of chocolate, I rummaged through my cupboards and found the ingredients for this sorbet.

Essentially, it is just five ingredients. I didn’t have all of the original, so I substituted the dark chocolate for Cadbury Dairy Milk and cut down on the added sugar to compensate.

The recipe doesn’t make a lot of sorbet, but since it is so rich, it lasts for a very long time if you’re not having a party. (The post I got the recipe from says that it keeps in the fridge for 2 weeks, but mine was quite tasty even a month afterwards, though a bit harder than sorbet.)

Ingredients

2.3 dl skim (low-fat) milk
2.3 dl water
0.5 dl sugar
200 g milk chocolate, chopped
A couple of pinches of salt

1. Blend all the ingredients together in a saucepan on the stove.

2. Bring ingredients in the saucepan up to a boil, carefully stirring, so it doesn’t stick.

3. Take the temperature down, and let it boil for 5 minutes – still stirring. Mind that it doesn’t boil over.

4. Chill the chocolate mixture in the refrigerator.

5. Churn in an ice cream maker until (If you don’t have one – check out David Lebovitz’ post on how to make sorbet without an ice cream maker)

6. Put the sorbet in a container and freeze for at least two hours before eating.

 


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