Keto Chocolate Espresso Sorbet


Step 1Brew two cups of coffee.

Step 2Place the water, coffee vegetable glycerine and sweeteners into a saucepan and heat until dissolved.

Step 3Finely chop the chocolate and place it in a heatproof bowl, along with the cacao powder.

Step 4Pour the hot liquid over the chocolate and stir until melted and combined.

Step 5Pour the mixture into a metal pan and place in the freezer for 6-8 hours (or overnight).

Step 6Using a sharp knife or a pizza cutter, cut the frozen mixture into squares and place in a food processor.

Step 7Blend until smooth and creamy and pour back into pan.

Step 8Return to the freezer until firm enough to scoop, watching to make sure that it doesn’t re-freeze.

Step 9Serve scoops in small espresso cups as a lovely after dinner treat.

Step 10Store in freezer, in a covered container, for up to four weeks, but it will refreeze and need to be blitzed again to scoop.