Chocolate sorbet with sweet tortilla chips

Delicious Chocolate sorbet with sweet tortilla chips Recipe

Sweet tortilla chips add a satisfying crunch to this icy dessert.
Chocolate sorbet with sweet tortilla chips
Prep Time : 14:05 | Cook Time : 0:30 | Total Time : 14:35 | Serving : 8 person.


  • 1 1/4 cups Dutch cocoa powder

  • 1 1/4 cups dark brown sugar

  • 1 cup caster sugar

  • 2 teaspoons instant espresso coffee

Sweet tortilla chips

  • 2 tablespoons honey

  • 2 flour tortillas

  • 4 teaspoons sugar


  • Step 1

    Place the cocoa, sugars, coffee and 5 cups of water in a saucepan over medium heat and whisk to dissolve. Reduce heat and simmer for 15 minutes, stirring occasionally to prevent it from catching. Strain into a bowl and place over a larger bowl of iced water to chill. When the mixture is very cold, pour into a plastic container and freeze for 2 hours or until ice crystals have formed around the edges. Beat with an electric beater and return to the freezer for 2 hours. Repeat twice more then freeze overnight (or freeze in an ice-cream maker following manufacturer’s directions).

  • Step 2

    Meanwhile, to make tortilla chips, preheat oven to 180°C, place the honey and 1 tablespoon of water in a pan over low heat and stir to combine. Brush over both sides of the tortillas and sprinkle with the sugar. Use kitchen scissors to cut into strips or triangles. Lay on a baking tray lined with non-stick baking paper and bake for 8-10 minutes until crisp and golden.

  • Step 3

    Serve sorbet in glasses with cooled tortilla chips.

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