Bittersweet Chocolate Sherbet With Coconut-rum Sauce
| 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)
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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