Chocolate Sorbet
This sorbet tastes as rich as ice cream but doesn't have the eggs and cream. Chocolate bars with 65 to 72 per cent pure cocoa give the smoothest, creamiest texture. For dairy-free sorbet, make all 9 oz (270 g) of the chocolate bittersweet.
Servings: 3 cups (750 mL) or 6 servings
Ingredients:
| Nutritional Info | |
| Per Serving: about | - |
| cal | 325 |
| pro | 5 g |
| total fat | 22 g |
| sat. fat | 13 g |
| carb | 42 g |
| fibre | 6 g |
| chol | 2 mg |
| sodium | 16 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 20% |
| vit A | 1% |
| folate | 2% |
Suggested Recipes
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3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) cocoa powder
1 slice gingerroot
7 oz (210 g) dark chocolate (such as Lindt), chopped
2 oz (60 g) milk chocolate (such as Lindt), chopped
Preparation:
In saucepan, bring sugar, cocoa, ginger and 2 cups (500 mL) water to boil over medium-high heat; boil, uncovered, for 5 minutes. Remove from heat; discard ginger.
Add dark and milk chocolates; whisk until smooth. Strain into 9-inch (2.5 L) square metal cake pan. Cover and refrigerate until cold, about 1-1/2 hours.
Freeze until almost solid, about 1-1/2 hours. Break up and pur?in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week.)
Source
Canadian Living Magazine: August 2006
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