Chocolate sorbet

Just thinking about chocolate sorbets full of icy shards of bitter darkness makes me clench my teeth in a Sensodyne sensitive teeth kind of way: it just doesn’t seem right. However, we all agreed this was a mighty fine dessert, perfect for when you want a little something sweet but can’t face an entire slice of anything. It’s almost like eating a really rich, frozen, cocoa-dusted truffle. You could serve it with mandarin segments poached in 400 ml water along with 2 tablespoons caster sugar and a splash of orange blossom flower water. The only reason I did this was because I have two darned bottles of it in the cupboard, which I’m still trying to get rid of. This is adapted from Skye Gyngell’s cookbook, A Year in My Kitchen.