Recipe

Chocolate Sorbet Recipe

Add Step-by-Step Photos	Fluffy24 / All my dishes 1 year, 5 months ago One scoop of this rich sorbet should be sufficient for most, but rarely is for true chocolics. Prep:30m Cook:510m Servings:6	Fluffy24
	cool and refreshing

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Fans

lycett

bluewatera

midgelet

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

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.

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.

To make the raspberry sauce, place the raspberries,sugar and lemon juice in a food processor, process until smooth. Strain to remove the seeds.

Serve the sorbet on chilled plates with sauce.

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