Cooking Time: 30 - 45 mins
Serves: 4   

Ingredients

100g dark chocolate (min 70% cocoa solids broken into pieces)
100ml water
60g cocoa powder
1/s teaspoon hot chilli powder
70g Sacla' Sun-Dried Tomato Paste

For the sugar syrup:
250ml water
150g caster sugar

Instructions

Prepare the sugar syrup. Place the sugar and water in a heavy based saucepan and gently bring to the boil. Do not Stir. Leave to happily bubble away for 5 to 6 minutes or until the sugar has dissolved completely. Remove from the heat.

Whilst the sugar syrup is bubbling start to gently melt the chocolate in a microwave for a minute at a time on high. When the chocolate is melted, add the extra 100ml of water to the sugar syrup and place back on to a medium heat to warm through again.

When the sugar syrup is nicely warmed through, whisk in the cocoa powder, then add the melted chocolate and keep whisking until it is silky and smooth.

Remove from the heat and mix in the chilli spice blend and Sacla' Sun-Dried Tomato Paste. Leave to cool and refrigerate for an hour.

Churn in an ice-cream maker until smooth (about 10 minutes) and pop into the freezer.

Place in the fridge 30 minutes before serving.

Use an ice cream scoop dipped in hot water to scoop out the sorbet. Serve in individual shot glasses with little biscuits.