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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2006
- 3/4 cups granulated sugar
- 1/4 cup cocoa powder
- 1 gingerroot
- 7 oz dark chocolate (such as Lindt), chopped
- 2 oz milk chocolate (such as Lindt), chopped
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 puree 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.)
Nutritional facts <b>Per Serving:</b> about
- Sodium 16 mg
- Protein 5 g
- Calories 325.0
- Total fat 22 g
- Cholesterol 2 mg
- Saturated fat 13 g
- Total carbohydrate 42 g
- Iron 20.0
- Folate 2.0
- Calcium 4.0
- Vitamin A 1.0