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Bittersweet Chocolate Sherbet with Coconut-Rum Sauce



  • Prep Time: N/A
  • Cooking Time: N/A

Bittersweet Chocolate Sherbet with Coconut-Rum Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.

Ingredients:

3 oz Semisweet chocolate
1/3 c Granulated white sugar
1/2 c Light corn syrup
1/2 c Cocoa
Coconut-Rum Sauce

Serves:

4 Servings

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