Recipe - Bittersweet Chocolate Sherbet With Coconut-Rum Sauce

3 ounce Semisweet chocolate
1/3 cup Granulated white sugar
One half cup Light corn syrup
One half cup Cocoa
CoconutRum Sauce

For the sherbet, cut chocolate into small pieces. In a medium saucepan,
bring the sugar, 2 cups water, and corn syrup to a boil over medium heat.
Remove from heat and stir in chocolate. Let stand about 2 minutes, and then
whisk until smooth. Sift the cocoa into a small bowl. Whisk syrup mixture
into cocoa gradually to prevent lumps from forming. Strain and cool
completely. Transfer mixture to an icecream maker and freeze according to
manufacturer’s instructions.

Sherbet mixture can be prepared a few days ahead and refrigerated until
freezing time. Or freeze and transfer sherbet to an airtight container.
Keep frozen no longer than 8 hours before serving.

Prepare the CoconutRum Sauce.

Recipe by Mangia!

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