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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.