A delicious and simple dessert idea.
Combine sugar, juice, ¾ cup water and vanilla in a saucepan. Stir on low heat until sugar dissolves. Bring to boil, without stirring. Remove from heat. Gradually add cocoa, whisking constantly, until combined.
Simmer on low heat for 10-15 mins, or until mixture is syrupy. Transfer to a bowl and refrigerate until cold. Churn in an ice-cream maker, according to manufacturer’s directions.
Place chocolate cups in a container. Fill with jaffa sorbet. Freeze overnight.
When ready to serve, top with a dollop of cream and orange zest. Serve immediately.
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