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choco­late ca­cao sor­bet

¾ cup (135g) ra­padura sugar

3 cups (750ml) water

100g 70% dark choco­late, chopped ⅓ cup (35g) ca­cao pow­der 1 ta­ble­spoon vanilla bean paste Place the sugar, water, choco­late, ca­cao and vanilla in a medium saucepan over medium heat. Cook, stir­ring, un­til the mix­ture has melted and is smooth. Set aside for 1 hour to cool. Pour the mix­ture into a large zip-lock bag, press­ing out as much air as pos­si­ble, and seal. Lay the bag flat on a tray and place in the freezer for 4 hours or un­til frozen.

Re­move from the freezer and, us­ing your hands, bend the bag to break up the mix­ture into small pieces. Trans­fer the mix­ture to a food pro­ces­sor and process un­til smooth, scrap­ing down the sides as nec­es­sary. Spoon into a 2-litre- ca­pac­ity loaf tin and freeze for 2–3 hours or un­til set. Serve. SERVES 6–8.

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