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CATEGORY CUISINE TAG YIELD
Dessert 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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 manufacturers 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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 247
Calories From Fat: 64
Total Fat: 7.9g
Cholesterol: 0mg
Sodium: 31mg
Potassium: 164.3mg
Carbohydrates: 52.4g
Fiber: 4.8g
Sugar: 32.9g
Protein: 3g


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