rich coffee chocolate sorbet

  • 1½ cups (330g) caster (superfine) sugar
  • 1 litre water
  • 1½ cups (375ml) strong espresso coffee
  • 2 teaspoons vanilla extract
  • 400g dark chocolate, chopped
  • 2 tablespoons Dutch cocoa, sifted
  1. Place the sugar, water, coffee and vanilla in a medium saucepan over high heat. Bring to the boil and cook for 16–18 minutes or until reduced and slightly syrupy.
  2. Place the chocolate and cocoa in a large bowl and gradually pour in the hot coffee mixture, whisking, until smooth. Pour the mixture into a 20cm x 30cm metal slice tin and freeze for 6–8 hours or until frozen. 
  3. Cut the chocolate mixture into pieces, place in a food processor and process until smooth. Spoon into a 1-litre-capacity tin and freeze for 2–3 hours or until firmed slightly. Place in a piping bag fitted with a 2cm star-shaped nozzle and pipe into cups to serve. Serves 8.
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