Chocolate Sorbet TO DIE FOR
I have a hard time sharing this with anyone because it is so good.
3/4 cup dark brown sugar
1/2 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 oz bittersweet chocolate, finely chopped
1-1/2 tsp vanilla
1 tsp instant espresso powder (or instant coffee, UGH but it works here)
Combine 2-1/2 cups water, brown sugar, granulated sugar and cocoa in a sauce pan. Bring to a boil over medium high heat and cook, whisking occasionally, until sugar dissolves, about 5 minutes. Reduce heat to low and boil gently for 3 minutes.
Meanwhile, set a medium bowlin an ice-water bath. Remove syrup from heat and add chocolate, vanilla and espresso powder, whisk until chocolate is melted and well incorporated. Pour mixture into bowl over ice-water bath and stir until well chilled (I have put the bowl into the refrigerator and it worked fine). Transfer to ice cream maker and freeze according to maunfacturers instructions. Makes 4 servings.
Each 1/2 cup serving has 165 calories, 3 grams fat, 0 mg cholerterol, 38 grams carbohydrates, 18 mg sodium, 2 grams protein, 0 grams dietary fiber. From Martha Stewart Living magazine, June 1995. Its a good thing