Dutch chocolate sorbet

Yield: 1 servings

Measure Ingredient
1 Vanilla bean; split
2 cups Water
1 cup Colonial chocolate sauce*
1 cup Castor sugar
¾ cup Dutch processed cocoa
100 grams Lindt chocolate; roughly chopped or
; grated

Place the vanilla bean, water, sugar and cocoa into a saucepan and boil gently for about 3 minutes. Remove the vanilla bean and cool the mixture to room temperature.

Add the chopped chocolate to the mixture, then pour into an ice-cream maker and freeze according to the manufacturers instructions.

Alternatively, pour into a metal bowl and freeze, stirring every 30 minutes for the first two hour, then once again, an hour later.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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