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1
To make dark chocolate sorbet, combine 1 cup of the granulated sugar with the chocolate, cocoa powder and 3 cups of water in a large saucepan on medium heat, stirring until smooth. Refrigerate until completely cooled.
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2
Churn in an ice-cream maker according to manufacturer's instructions, or pour into a 4 cup non-reactive metal loaf pan and place in freezer until beginning to freeze around edges. Scoop into a bowl and whisk well. Return to pan, cover tightly with kitchen foil and freeze overnight.
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3
Meanwhile, to make raspberry sorbet, place 2 cups of granulated sugar and 1/4 cup of water in a saucepan and boil for 10 mins, or until sugar has completely dissolved. Cool.
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4
Puree raspberries in a food processor or blender and press through a fine sieve. Combine with lemon juice and cooled syrup. Churn or freeze as above.
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5
Preheat oven to 375u00b0F. Place 2 sheets of parchment paper together, fold in half and roll into a cone shape. Secure with a staple. Line 2 baking trays with parchment paper. Draw four 6 inch circles with a pencil.
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6
Beat egg whites and 1/2 cup of sugar with a fork. Stir in butter, vanilla and flour. Spread tablespoons of batter over marked circles on prepared trays. Bake for 5 mins, until edges are golden and centers colored.
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7
One at a time, lift with a spatula. Place upside down on work surface. Quickly wrap around paper cone, using a tea towel to prevent burning. Once cooled slightly, remove paper and place cone in a glass to set and firm. Cool and store in an airtight container.
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8
Scoop sorbets into cones to serve.
