INGREDIENTS

INSTRUCTIONS

Melt chocolate and glucose in a double boiler or very gently in a
microwave oven.
Stir until smooth then whisk in the warm water and Frangelico.
Cool thoroughly in the refrigerator then churn in ice cream machine.
Alternatively, this can be made without an ice-cream machine and the
results will still be delicious but not quite as smooth in texture.
To make this sorbet without an ice-cream machine, transfer the
mixture to a stainless steel bowl and freeze for one hour. Remove
from the freezer and beat thoroughly, mixing in any frozen bits from
around the edge. Return to the freezer for a further hour then remove
and mix well as before. Continue in this fashion until the mixture is
slushy and almost frozen then allow to freeze undisturbed. Transfer
to a freezer container and store for no longer than one week.
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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