Chantal's Chocolate Sorbet of Death

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Chantal's Chocolate Sorbet of Death

Serves 4 as Dessertor 1 as Main Dish.

Being a sorbet completely stuffed to the gills with chocolate, it is both rich and yet not egregiously fatty.

PLEASE use the best-est quality cocoa powder and bittersweet chocolate you can find. No Hershey's!

Enjoy!

• 2 T dark rum
  
• 2/3 c cocoa powder
  
• 1 oz bittersweet chocolate
  
• 1-1/2 c strong brewed coffee, hot
  
• 1 T molasses
  
• 1/2 c sugar
  
• 2 tsp vanilla extract
  
• 1/8 tsp salt
  

1. Whisk together the coffee, cocoa powder, chocolate, molasses, sugar, and salt until fully combined. Optionally, a blender can be used.

2. Chill until very cold, at least 4 hours or overnight.

3. Add vanilla extract and rum.

4. Process in your ice cream machine, or pour into shallow glass dish and place in freezer, beating every 30 minutes or so to break up ice crystals.

Sorbet is ready to eat or repackage for storage in 1-4 hours, depending on your freezing method. If allowing to fully freeze before eating, place in fridge for 30 minutes or more before consumption to soften the sorbet.

Makes a generous pint (without voluminous add-ins, below).

VARIATIONS:

1. Fold in 3-4T chunky peanut butter just before churning, or when packing into storage container for hardening.

2. Fold in 1/2 to 1 cup whipped cream or other fluffy/whipped enrichening device such as sour cream, creme fraiche, etc - before churning.

3. Add 1/2 tsp pure red chile powder to mix

4. Add 1/2 tsp other spices to mix, such as cinnamon, orange extract, etc.

Keywords: Dessert, Easy, Chocolate, Breakfast, Brunch, Lunch, Dinner, Snack, Ice Cream, Healthy Choices

( RG1463 )