Serves 4-6
Ingredients:
165g Caster Sugar
75g Unsweetened Cocoa Powder
450ml Water
150g Dark Chocolate
Method:
Place the sugar and cocoa in a saucepan with 300ml of the water. Over a gentle heat stir until the sugar has dissolved, then increase the heat and bring to a boil. Remove from the heat and stir in the chocolate until dissolved, then add the remaining 150ml of water, stirring in as you pour.
Fill the sink with 2cm-3cm of water and plunge the base of the pan into it. Allow the liquid to cool, whisking occasionally, for about 20 minutes, until it has returned to room temperature. Chill in the fridge for 2 hours.
Then place in the freezer for 4/5 hours, stirring every half an hour. (Or churn in an ice-cream maker if you have one). Then freeze for 2 hours to solidify. Serve soon after with a sprig of redcurrant, mint and an Almond Tuille.
