Chocolate sorbet is :
gluten free , dairy free , lacto ovo vegetarian , fodmap friendly , veganBy BBC Good Food
Tip the sugar into a bowl, sift in thecocoa and stir. Bring 600ml water to theboil in a medium saucepan.
Whisk in thesugar and cocoa and return to a gentlesimmer. Simmer, uncovered, for 5 mins,whisking occasionally.
Remove from theheat and stir in the chocolate and vanillauntil the chocolate has melted.Cool the mixture, then put in the fridgefor several hrs or overnight until wellchilled. Make the sorbet in an ice-creammachine or pour into a rigid plasticcontainer, preferably bowl shaped, andfreeze until frozen 3cm from the edges.
Whisk to break down the ice crystals,then freeze again for 1 hr more.
Whiskand freeze again one more time, thenleave until completely frozen.Before serving, transfer to the fridgefor 30 mins to make scooping easier.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are my top picks for Frozen Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.