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Recipe Name: Bittersweet Chocolate Sherbet With Coconut-rum Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

3 Ounce(s) Semisweet chocolate
1/3 Cup(s) Granulated white sugar
1/2 Cup(s) Light corn syrup
1/2 Cup(s) Cocoa
Coconut-Rum 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 ice-cream
maker and freeze according to manufacturers instructions. Sherbet
mixture can be prepared a few days ahead and refrigerated until
freezing time. Or freeze and transfer sherbet to an air-tight
container. Keep frozen no longer than 8 hours before serving. Prepare
the Coconut-Rum Sauce. Recipe by Mangia! Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 247
Calories From Fat: 64
Total Fat: 7.9g
Cholesterol: 0mg
Sodium: 31mg
Potassium: 164.3mg
Carbohydrates: 52.4g
Fiber: 4.8g
Sugar: 32.9g
Protein: 3g

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