Dutch Chocolate Sorbet

1 Vanilla bean; split
2 c Water
1 c Colonial chocolate sauce*
1 c Castor sugar
3/4 c Dutch processed cocoa
100 g Lindt chocolate; roughly chopped or grated

Place the vanilla bean, water, sugar and cocoa into a saucepan and boil gently for about 3 minutes. Remove the vanilla bean and cool the mixture to room temperature.

Add the chopped chocolate to the mixture, then pour into an ice-cream maker and freeze according to the manufacturers instructions.

Alternatively, pour into a metal bowl and freeze, stirring every 30 minutes for the first two hour, then once again, an hour later.

Dutch Chocolate Sorbet printer friendly version located here. (Just the recipe. Nothing else.)
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