Chocolate Sherbet

                  

* Exported from MasterCook *

           Bittersweet Chocolate Sherbet with Coconut-Rum Sauce

Recipe By     :

Serving Size  : 4     Preparation Time :1:30

Categories    : 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3             ounces  semisweet chocolate

     1/3           cup  granulated sugar

     1/2           cup  light corn syrup

     1/2           cup  cocoa

                        Coconut-Rum Sauce

  1                cup  coconut cream

  1                cup  milk

  4                     egg yolks

  2        tablespoons  white rum

  1           teaspoon  vanilla extract

PREPARATION: 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 manufacturer's 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.

COCONUT-RUM SAUCE PREPARATION: In a medium saucepan, bring coconut cream and milk to a boil. In a bowl, lightly beat the egg yolks. Gradually whisk the hot milk mixture into the yolks. Return mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon, about 3 minutes. Strain into a bowl and cool. Stir in rum and vanilla.

Sauce can be prepared 2 days ahead and stored, covered, in the refrigerator.

SERVING: Serve 2 scoops of sherbet topped with sauce.