Chocolate Sorbet by The Canadian Living Test Kitchen

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%

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 purée 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.)