Chilli Chocolate Sorbet

Instructions

1. 1

   In a blender, puree the chilli peppers, dark chocolate, sugar, and 50g of water until smooth.

   Tip: Be careful not to burn your hands.

2. 2

   In a separate saucepan, combine the remaining 250ml of water, salt, and vanilla extract. Bring to a boil, then reduce heat and simmer for 5 minutes.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   In a separate bowl, whisk together the cocoa powder and gelatin. Gradually add the warm sugar syrup, whisking until smooth.

   Tip: Make sure the gelatin is fully dissolved.

4. 4

   Add the unsalted butter to the cocoa mixture and whisk until combined.

   Tip: Use an electric mixer for a smoother consistency.

5. 5

   Add the almond milk to the cocoa mixture and whisk until well combined.

   Tip: You can adjust the consistency by adding more milk or cocoa.

6. 6

   Fold the chilled chocolate mixture into the cocoa mixture until fully incorporated.

   Tip: Be gentle to avoid introducing air into the mixture.

7. 7

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: Freeze the mixture for 2-3 hours if you don't have an ice cream maker.

8. 8

   Once the sorbet has finished churning, transfer it to an airtight container and freeze for at least 2 hours before serving.

   Tip: You can garnish with chopped nuts or chocolate shavings for a decorative touch.