Cooking Instructions
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Step 1
In a skillet combine
Cacao Powder (15 g)
and
Powdered Erythritol (50 g)
. Slowly pour in
Rice Milk (400 g)
and bring to a boil.
Step 2
Chop up the
72% Dark Chocolate (70 g)
and stir it into the hot milk, until completely melted.
Step 3
Let is cool down completely, then transfer into your fridge for a couple of hours. When cold, pour mixture into your ice cream maker and process as per manufacturer instructions.
Step 4
Serve your chocolate sorbet right up for a creamier texture, or transfer into a container and freeze it. Feel free to serve with chopped nuts, drizzled with caramel sauce or topped with vegan whipped cream!
