More chocolate? Well, this one is surely not to be passed up and I'm sure that your date or other half will simply love this frozen desert. This recipe for chocolate sorbet comes courtesy of Simone Williams from Perfect Cellar who specialise in bringing wines from across the world to your glass.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
You can’t go wrong with a chocolate pud. If you’d like something light to finish off the meal try a chocolate sorbet. Try serving in one bowl with 2 spoons to turn the romance up!
Best Served With
We’ve paired this with the chocolatey flavours of Andeluna Cellar’s Malbec.
- 200g caster sugar
- 50g cocoa
- 50g dark chocolate, finely chopped
- 1 tsp vanilla extract
Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer for 5 minutes, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
When the mixture has cooled, put in the fridge for several hours or ideally overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for until completely frozen.
Before serving, transfer to the fridge for 30 mins to make scooping easier.