Bittersweet chocolate sherbet with coconut-rum sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Semisweet chocolate |
| ⅓ | cup | Granulated white sugar |
| ½ | cup | Light corn syrup |
| ½ | cup | Cocoa |
| Coconut-Rum Sauce | ||
Directions
For the sherbet, cut chocolate into small pieces. In a medium saucepan, bring the sugar, 2 cups water, and corn syrup to a boil over medium heat.
Remove from heat and stir in chocolate. Let stand about 2 minutes, and then whisk until smooth. Sift the cocoa into a small bowl. Whisk syrup mixture into cocoa gradually to prevent lumps from forming. Strain and cool completely. Transfer mixture to an ice-cream maker and freeze according to manufacturer’s instructions.
Sherbet mixture can be prepared a few days ahead and refrigerated until freezing time. Or freeze and transfer sherbet to an air-tight container.
Keep frozen no longer than 8 hours before serving.
Prepare the Coconut-Rum Sauce.
Recipe by Mangia!
Converted by MM_Buster v2.0l.