Chocolate & Blackcurrant Leaf Sorbet

Some foods are so definitive that there is no possible way you can be ambivalent as to which type you prefer. Through all my cooking I have found that Chocolate tops this list. You either like dark, Milk or White best, no arguments, no level pegging, this cacao concoction has the power to divide.

Understandably, you can ‘like’ them all, sure, but there will always be one you love most. I come from a family of Milk Chocolate lovers; my sister having recently made the jump from the White to Milk camp in her later years. Which is why my Mum and I appear to be the anomalies. It’s all about the rich, dark, bitter notes of 70% and above that spark my desires, Definity no questions asked.

As an ambassador for Firetree Volcanic Chocolate, I am a self-confessed Chocolate Nerd. I am hard pressed to think of something that gives me as much pleasure as discovering the tasting notes of new varietals, each distinctive purely from the soil they are grown on, its mind blowing.

So, this sorbet is for the dark chocolate lovers. The ones who like their chocolate clean, unadorned with dairy or flavourings, just the mere hint of that floral berry infusion to spark that bitter tang of cocoa.

Good quality chocolate is imperative here, it’s the only flavour that will shine through, also, added fats or dairy will coagulate and give you a grainy texture.

Made correctly this is velvet for the soul, rich and dark yet clean and refreshing.

I use Firetree Sambiriano Valley for its red fruit notes, experiment with whatever chocolate you like best.


6 Blackcurrant Leaves

560ml Water

200g Caster Sugar

80g Cocoa Powder (I use Green & Blacks, unsweetened, Dutch Processed)

½ tsp Salt

170g Dark Chocolate, broken into pieces

1 tbsp Cassis (optional)


1. Add the blackcurrant leaves and water to a pan. Bring to a simmer, turn off the heat and allow to cool completely and infuse.

2. Remove the leaves and retain the water. Add the sugar and cocoa powder and bring back up to a boil. Whisk constantly.

3. Once boiling, boil for 1 minutes, keep whisking and it will become smoother.

4. Remove from the heat, add the chocolate and leave untouched for 30 seconds before whisking until smooth. Whisk in the salt.

5. Pour into a heatproof bowl and cover with cling film. Pop in the fridge to chill overnight.

6. Churn in your ice cream machine following the manufacturer’s instructions then freeze for 1 hour to firm up.

7. Serve with cassis and blackcurrants if liked.