Gluten Free Chocolate Recipe

Ice cream is delicious! Although a firm favourite with kids it’s certainly not restricted for children. Everyone from aged one to 100 loves a delicious bowl of creamy ice cream. However ice cream is quite fattening and as we all know we can’t have too much calorific food or we’ll put on weight. In today’s health conscious society especially it is important to watch your weight and make sure you keep it at a healthy level.

Exercise is a great way of keeping in shape and beating the blues however it is also important to team this with a healthy diet and unfortunately having a lot of ice cream does not fit in with that. A little every now and again of course is fine but you have to be careful with it. But worry not! You can still enjoy a lovely treat without so many calories by swapping your ice cream for sorbet.

Sorbet is a delicious alternative to ice cream and a much healthier one. The fact that sorbet doesn’t use cream means it’s much less calorific and therefore you can enjoy it a lot more than you could ice cream. This chocolate sorbet recipe is absolutely delicious, fabulously tasty and completely gluten free so you can enjoy a treat without worrying about your allergy or your weight. Of course it is not completely fat free so you should still enjoy it in moderation!

Ingredients

This sorbet is so easy to make and also really cheap because you only need two ingredients to make it! All you need is:

• 100g of chocolate
• 100g of caster sugar.

Make sure you get gluten-free chocolate. You can buy this in most supermarkets but probably not in smaller shops like corner shops. If your supermarket doesn’t stock it you should ask the manager. He may be willing to start stocking the chocolate. Even if you do find gluten-free chocolate you must check the label of the chocolate bar to make sure there is definitely no gluten in it. It is always better to be safe than sorry and if you’re not 100% sure then you should call the manufacturer to make sure.

Method

To begin with you need to make a syrup. To do this dissolve the sugar in about 800ml of water in a pan. Keep the heat low so it dissolves slowly, don’t boil it furiously as it will stick. Once the sugar is dissolved you can turn the heat up so the mixture is boiling. Boil it for about five minutes and then pour the mixture into a bowl and let it cool.

Next melt the chocolate in a bowl over a pan of water on the stove. Have the heat low so the water is simmering and not boiling. When the chocolate is completely melted take the bowl of the pan and leave to cool.

Once both mixtures are cool, mix together and then put the whole thing in an ice cream machine to churn. Then put the mixture in the freezer until you’re ready to serve it. Remove about 15 minutes before you serve it so it can soften a little.