Chocolate Bittersweet Sherbet - Vegan

By mariannefeldman

Perfect Light Desserts by Nick Malgieri p 222

Ingredients

• 2 cups water
• 1/2 cup sugar
• 1/2 cup light corn syrup
• 3 oz unsweetened chocolate, cut into 1/4" pieces
• 2/3 cup (about 2 oz) Dutch process cocoa powder
• 2 tsp vanilla extract

Details

Servings 6

Preparation

Step 1

Combine water, sugar & corn syrup in a medium saucepan & whisk several times to mix. Bring to boil over medium heat, stirring occasionally
.
Remove from heat & whisk in the chocolate until the mixture is smooth
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Sift the cocoa into a bowl & whisk the chocolate syrup into the cocoa a little at a time to prevent lumps from forming. Whisk in the vanilla.
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Strain the mixture into a bowl & cool it to room temp
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Cover the bowl w/plastic wrap & chill til mixture is very cold.
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Immediately before freezing, whisk the mixture. Freeze the mixture in an ice cream maker according to mfg directions
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While the sherbet is churning, place a bowl or other container in the freezer. Empty the churned sherbet into the bowl as you remove it from the ice cream maker.
Press plastic wrap against the surface & freeze the sherbet. Remove the bowl from the freezer to add the remaining sherbet when it is ready.
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Serve the sherbet in chilled dessert bowls or glasses.
Raspberries are a good accompaniment.

Texture is best w/in 24 hrs of churning, but will last in freezer.

Per serving: 241 cal, 8 gr total fat, 5 of it sat, 4 g protein, 48 gr carbs, 5 g fiber, 0 cholesterol, 36 mg sodium