For the sorbet
- 75g caster sugar
- 20g cocoa powder
- 35g Home Cook Belgian Dark Chocolate, chopped
- 175ml water
- ¼ tsp Star Kay White Chocolate Extract
For the cones
- 1 egg
- 1 egg white
- 50g golden caster sugar
- 90g plain flour
- 10g cocoa powder
- 25g dairy-free spread
- 2 tbsp soya milk
- ½ tsp Wilton® 8 Icing Colours ─ Red
- 1½ tsp Star Kay White Chocolate Extract
- Pinch salt
- 100g Home Cook Belgian Dark Chocolate, broken into pieces
- 2 tbsp Lakeland Freeze-Dried Strawberry Pieces
- Freeze the ice cream maker bowl for 8-12 hours beforehand.
- Place the sugar, cocoa, chocolate and water into a small saucepan and warm gently over a medium heat until the mixture starts to boil and the chocolate and sugar have dissolved.
- Remove from the heat and add the chocolate extract.
- Pour into a bowl and chill for at least 2 hours and preferably overnight.
- Take the ice cream bowl from the freezer. Following the manufacturer’s instructions, add the mixture to the bowl and churn for 30 minutes until the sorbet reaches a soft scooping consistency.
- Scoop and serve immediately or freeze in an airtight container until needed.
- To make the cones, place all the cone ingredients into a bowl or blender and whisk into a smooth batter, thick enough to coat the back of a spoon. Leave the mixture to rest for 5 minutes.
- Preheat the cone maker. Spoon 2-3 tablespoons of mixture onto the hotplate, spread evenly and close the lid. Cook for 4-5 minutes.
- Lift the wafer out onto a folded tea towel and use the towel to fold it around the ice cream cone shaper. Hold in place until the cone cools and keeps its shape, then remove the cone and leave to cool completely. Repeat with the remaining mixture.
- To decorate, place the chocolate into a bowl and melt, either in the microwave on defrost for about a minute or over a pan of simmering water. Stir until smooth.
- Dip each cone into the chocolate, tilting the bowl to give a good collar of chocolate, and then decorate with the strawberry pieces. Stand the cones upright in mugs or tall glasses to set.
Tips: If you have a larger capacity ice cream maker, you can multiply the ingredients by 3 to make more sorbet. For gluten-free cones, leave out the extra egg white, swap the plain flour for gluten-free, and add an extra tbsp soya milk.