Chocolate sorbet may seem a contradiction in terms; chocolate is such a classic pairing with dairy that divorcing them feels like cruelty. In fact, much as I love ice-cream of all varieties, in this case, the absence of extra fat allows the chocolate to take centre stage, making for a purer, more intense cocoa hit. If chocolate ice-cream is best licked from the bottom of a leaky cone on a sunny seaside afternoon, chocolate sorbet belongs in an elegant quenelle at the end of dinner – two different, but equally lovely pleasures. Not often seen in the shops (fortunately), it’s happily very easy to make, assuming you have an ice-cream machine (sorry).
