Title: Dutch Chocolate Sorbet
Categories: Tamara2
Yield: 1 servings

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.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.