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Ingredients
| unsweetened baking chocolate squares: 6 oz |
| granulated sugar: 1 cup |
| instant espresso powder: 2 tsp |
| water: 2 cups (boiling) |
| vanilla extract: 1/2 tsp |
| dark rum: 2 Tbl |
Chocolate Rum Sorbet
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
720 min -
Servings
6 serving(s)
Tags
- Chop the chocolate into medium-sized pieces. Place in a food processor and process until fine.
- Add sugar and espresso powder and process for about 10 seconds.
- With motor running, add 1 cup of boiling water through the feed tube and continue to process another 10 seconds.
- Transfer to a heavy saucepan. Add the remaining 1 cup of boiling water and stir over moderate heat until the mixture comes to a boil. Reduce heat and simmer, stirring occasionally, for 5-6 minutes. Remove from heat.
- Let cool to room temperature. Stir in vanilla and rum. Refrigerate several hours, or overnight.
- Transfer to ice cream freezer and freeze according to manufacturer's directions. Freeze 1-2 hours before serving.