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EASY 8 SERVES 10 MINS + CHILLING + FREEZING TIME PREP 5 MIN COOKING

This Haigh’s Dark Chocolate Sorbet is dairy-free, yet unmistakably decadent - silky, fudgy and intensely rich, with just one scoop delivering pure satisfaction without feeling heavy. A touch of vodka keeps the texture smooth and beautifully scoopable, while smoked salt, vanilla and a whisper of cinnamon add a refined complexity that lingers long after the last spoonful. Made ahead and kept in the freezer, it’s a quick, simple dessert to serve after a filling meal - effortless, elegant, and unmistakably Haigh’s.

Ingredients

  • 2 ½ cups (375ml) water
  • 1 cup (220g) caster sugar
  • ¾ cup (75g) Dutch cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • ⅟₈ teaspoon ground cinnamon
  • ¼ tsp smoked salt flakes, ground
  • 150g Haigh’s dark chocolate pastilles, chopped
  • 2 tablespoons (40ml) vodka

Method

  1. In a medium saucepan combine half the water with the sugar, over a medium heat, stirring until sugar dissolves. Add cocoa, vanilla, cinnamon and salt, stirring to combine and bring mixture to the boil. Remove from the heat.
  2. Add chocolate and vodka, stirring constantly until chocolate melts completely. Add remaining water, stirring to combine. Chill in the freezer until mixture is cold.
  3. Pour chocolate mixture into the tub of an ice cream machine and churn according to manufacturer’s instructions.
  4. Alternatively, pour chocolate mixture into a lamington pan or container and freeze until solid. Chop sorbet mixture and transfer to a food processor and process until smooth. Return to container and freeze again until solid. Repeat process once more to achieve a delicious smooth sorbet.

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