Creamy Dark Chocolate Sorbet (Secret Recipe Club)
My assignment for this month’s Secret Recipe Club was a blog called Tea and Scones, written by Margaret. Clearly, Margaret loves sweets…most of her recipes and posts are of the dessert variety. Delicious looking ones, too!
Although I chose not to bake, I definitely did choose something sweet.
Sorbet during National Ice Cream Month? Pure coincidence.
But really…is there a better choice for the month of July?
I don’t think so.
Simply irresistible!! Thanks for a great recipe, Margaret 🙂
Creamy Dark Chocolate Sorbet
from Tea and Scones
1 cup milk (I used 1%)
1 cup water
3/4 cup sugar
7 ounces bittersweet chocolate, coarsely chopped
Stir all ingredients together in a 3-4 quart heavy bottomed saucepan. Bring to boil over medium heat, stirring frequently.
Lower temperature and boil for 5 minutes, stirring occasionally.
Pour into a bowl and refrigerate for a few hours, until chilled. Freeze according to ice cream maker manufacturer’s instructions. Scoop into freezer safe container and freeze for at least 2 hours before serving. Will keep for up to 2 weeks.
Makes about 1 1/2 pints.