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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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One scoop of this rich sorbet should be sufficient for most, but rarely is for true chocolics. Ingredients:
3/4 cup sugar |
1/2 cup unsweetened cocoa |
4 oz. semisweet chocolate, chopped |
raspberry sauce |
4 cups fresh raspberries |
2 tablespoons confectioner's sugar |
few drops of lime juice |
Directions:
1. Put 2 cups water with the sugar in a medium saucepan. Heat gently, stirring to dissolve the sugar, then bring to a boil. Remove the saucepan from the heat and add the coca and chocolate. Whisk to melt the chocolate and blend smoothly.
2. Return the saucepan to the heat and bring to a boil. As bubbles just break across the surface, immediately remove from the heat, place the saucepan in a bowl of iced water and leave for at least 10 minutes, or until throughly cooled. Pour the mixture into an ice cream machinme and churn for 20 minutes, opr until set. Pour into a 1 quart container and freeze overnight. If you do not have an ice cream machine, pour the mixture into a 1 quart container and freeze for 3 hours, or until firm. coop into a large bowl and beat with an electric mixer for 1-2 minutes, or until thick and smooth. Return to the container, freeze for 3 hours and repeat beating and freezing twice more before pouring into the container to freeze overnight.
3. To make the raspberry sauce, place the raspberries,sugar and lemon juice in a food processor, process until smooth. Strain to remove the seeds.
4. Serve the sorbet on chilled plates with sauce.
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