Bittersweet Chocolate Sorbetto
Pat Eckhard
ingredients
- 2 1/2 C water
- 1 1/4 C sugar
- 1/2 C unsweetened cocoa
- 3 oz bittersweet chocolate -- finely chopped
- 2 tsp vanilla
directions
Bring water to a boil in a medium saucepan. Stir in sugar and cocoa; reduce heat, and simmer 5 minutes, stirring frequently. Remove from heat; add chocolate and vanilla, stirring until chocolate melts. Cover and chill completely.
Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
notes
Serve store-bought biscotti or other Italian cookies with coffee and dessert.
Source: Pat Eckhard
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