Chocolate Chili Sorbet for your Valentine

What could be more seductive to your Valentine than melting dark chocolate into a ganache of rich perfection only to be frozen into velvety mouthfuls… There is nothing like the intimacy of a date over chocolate. 

An icy cool sorbet that lends sinful depths of warm flavour, this Chocolate Chili Sorbet will make you believe in ice hot. And after all, the most passionate love knows nothing better than the diaries of hot and cold…

Chocolate Chili Sorbet

3 cups distilled water
1 cup sugar
2/3 cup unsweetened cocoa powder
1/2 tsp chili powder
1/8 tsp ground cinnamon
1/8 tsp salt
100g good quality dark (70%) chocolate, finely chopped
1/2 tsp coffee extract

In a medium saucepan, bring the water, sugar, cocoa powder, chili powder, cinnamon and salt to a gentle boil, whisking the mixture now and then.

Remove from heat, and add the chocolate and coffee extract, whisking both until well combined, and the chocolate is fully melted. Pour into a container large enough (9×13″ baking pan will do), and place in the freezer for several hours.

When the sorbet is just about frozen but is still soft, scoop into a blender and blend until the mixture is thick and creamy (could use a hand blender). Pour the sorbet back into the same container and freeze again. Enjoy!

Mercedes-Benz Fashion Week is upon us, so warm up your winter street style in bold colours, layered fur… and a naughty treat.
I’m wearing:
Thierry Lasry shades, Acne top, fur pieces both vintage, Joseph leather leggings, Topshop boots.

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Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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