| 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
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.
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