Groom bought me a present when we got back from vacation.
A faboo Cuisinart ice cream maker. I had plans for this baby.
Eating right, all things in moderation.
That meant no facey downey in ice cream.
Howsomuchever, no one said one word about a dairy free sorbet.
Dark chocolate is good for you.
It can be a reward.
It can be a part of your life.
It can be your friend.
Welcome to the Dark Chocolate Moderation Plan a la Feeding Groom.
If one wants a treat, have a little bit of dark chocolate.
If one wants a splurge, have a spoonful of this stuff.
Straight from the Cuisinart Recipe Booklet that came with the ice cream maker.
Along with nutritional information.
Moderation is not a bad thing at all.
Dark Chocolate Sorbet
Adapted from Cuisinart Recipe Booklet: Ice Creams, Sorbets, Sherbets and More!
Nutrition Information per ½ cup serving:
Calories 139 (9% from fat) .. Carbs 35g .. Protein 2g .. Fat2g ..SatFat..1g .. Cholesterol 0mg ..Sodium 6mg ..Calcium19mg ..Fiber4g (provided by Cuisinart )
4 cups water
1-2/3 cup vanilla sugar
1/3 cup dark Muscavado brown sugar
2 cups unsweetened Ghirardelli cocoa powder
1 tbsp pure vanilla extract
Combine water and sugars in 3-¾ non reactive (stainless, ceramic or glass) saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 2 minutes, whisking constantly. Remove from heat and transfer to medium bowl. Stir in vanilla and chill in refrigerator 2 hours.
Stir chilled mixture. Add to freezer bowl of ice cream maker and follow the instructions. With the Cuisinart model, let mix til thickened, about 30 minutes.
The sorbet has a soft creamy texture. If a firmer consistency is desired, transfer sorbet to airtight container and place in freezer for 2 hours or more. Best done day ahead.
Makes 14 ½ cup servings.