Name: Chocolate sorbet with sweet tortilla chips
Prep time: 845 min
Cook time: 30 min
Total time: 875 min
Yield: 1
Cuisine: mexican
Ingredients: 162.50 gm Dutch cocoa powder; 225.00 gm dark brown sugar; 215.00 gm caster sugar; 2 tsp instant espresso coffee; 57.20 gm honey; 2 flour tortillas; 18.00 gm sugar

Chocolate sorbet with sweet tortilla chips

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Prep Time:
845 minutes

Cook Time:
30 minutes

Total Time:
875 minutes

Crunchy sweet tortilla chips elevate this chilled treat.

Ingredients:

162.50 gm Dutch cocoa powder
225.00 gm dark brown sugar
215.00 gm caster sugar
2 tsp instant espresso coffee
57.20 gm honey
2 flour tortillas
18.00 gm sugar

Instructions:

Combine cocoa, sugars, coffee, and 5 cups of water in a saucepan over medium heat. Whisk until dissolved. Reduce heat and simmer for 15 minutes, stirring occasionally. Strain into a bowl over ice water to chill completely. Freeze in a plastic container for 2 hours until ice crystals form. Beat with an electric mixer, then return to the freezer for 2 hours. Repeat twice more. Freeze overnight or follow ice-cream maker instructions.
For the tortilla chips, gently warm honey and 1 tablespoon of water in a pan until combined. Brush the mixture on both sides of the tortillas, sprinkle with sugar, and cut into strips or triangles. Place them on a baking tray lined with non-stick paper and bake at 180°C for 8-10 minutes until crispy and golden.
Present the sorbet in glasses alongside chilled tortilla chips.

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