Instructions: Melt chocolate and glucose in a double boiler or very gently in a microwave oven.

Stir until smooth then whisk in the warm water and Frangelico.

Cool thoroughly in the refrigerator then churn in ice cream machine.

Alternatively, this can be made without an ice-cream machine and the results will still be delicious but not quite as smooth in texture. To make this sorbet without an ice-cream machine, transfer the mixture to a stainless steel bowl and freeze for one hour. Remove from the freezer and beat thoroughly, mixing in any frozen bits from around the edge. Return to the freezer for a further hour then remove and mix well as before. Continue in this fashion until the mixture is slushy and almost frozen then allow to freeze undisturbed. Transfer to a freezer container and store for no longer than one week.

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