Super Chocolate Sorbet

August 13, 2014

Summer is still around, except of course if you’re from the Land Down Under or Antarctica. And I got myself some new appliances the past weekend, ice cream maker included. Yay adulthood! Yay me!

What I’m sharing with you today though is not, I repeat, NOT a heavy chocolate ice cream. This is a sorbet (chocolate and water). Light, refreshing, but very, very rich! I wasn’t really holding my breath for something spectacular when I was making it, but then I took a spoonful… And another one. And another one. It was head-tilting good! And it even got better after freezing.

Who knew water and chocolate could be this sensational?

Super Chocolate Sorbet

  • 1/2 cup water
  • 2 ounces semi-sweet chocolate
  • 1/3 cup light corn syrup
  • 2 tablespoons coffee-flavored liqueur
  • 1 cup 1% milk, room temperature

Heat water, chocolate, corn syrup and liqueur in medium saucepan over low heat until chocolate is melted. Stir in milk.

Immediately transfer to ice-cream maker and freeze according to manufacturer's directions.

Have at it! 🙂

Joanna Maligaya
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