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Chocolate Sorbet with Olive Oil, Honey & Black Pepper

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  • 500ml water
  • 125g cocoa powder
  • 250g golden caster sugar
  • 100g dark chocolate chips, preferably 54.5%
  • Pinch of salt
  • 1 tsp cinnamon
  • A generous drizzle of wild thyme & fragrant herb honey
  • 2 tbs extra virgin olive oil
  • Freshly grounded black pepper


  1. Heat the water in a saucepan to almost boiling point then add sugar and cocoa powder and stir until everything is mixed and there are no lumps
  2. Add the chocolate and stir until it melts
  3. Add the cinnamon and salt then mix well.
  4. Leave the mixture to sit in the fridge for a few hours to make sure the flavours mature and it cools down properly.
  5. Churn it in an ice-cream maker and store in the freezer.
  6. Serve with a generous drizzle of honey, olive oil and freshly ground black pepper.
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