(Low fat, but you’ll never know it) Chocolate Sorbet

(Low fat, but you’ll never know it) Chocolate Sorbet

AuthorJulie

1 cup sugar
¾ cup cocoa
2-4 oz. chopped dark or semi-sweet chocolate, or chocolate chips

1

Combine the sugar and cocoa in a medium saucepan. (I always mix cocoa with the sugar in a recipe to get rid of all the lumps.) Put it over med-high heat and stir in 2 cups water. (Make some of that water coffee if you want, or stir in a teaspoon of instant coffee or espresso – it will intensify the chocolate flavor without adding fat.) Bring to a simmer and cook for about 2 minutes. Take it off the heat and stir in the chocolate. Stir until it melts, or better yet, until it kinda melts but leaves some chunks.

2

Let the mixture cool, then refrigerate until it's cold. Pour into the ice cream maker and freeze according to the manufacturer’s directions.

3

If you want to firm it up, put it in the freezer for a few hours.

Ingredients

 1 cup sugar
 ¾ cup cocoa
 2-4 oz. chopped dark or semi-sweet chocolate, or chocolate chips

Directions

1

Combine the sugar and cocoa in a medium saucepan. (I always mix cocoa with the sugar in a recipe to get rid of all the lumps.) Put it over med-high heat and stir in 2 cups water. (Make some of that water coffee if you want, or stir in a teaspoon of instant coffee or espresso – it will intensify the chocolate flavor without adding fat.) Bring to a simmer and cook for about 2 minutes. Take it off the heat and stir in the chocolate. Stir until it melts, or better yet, until it kinda melts but leaves some chunks.

2

Let the mixture cool, then refrigerate until it's cold. Pour into the ice cream maker and freeze according to the manufacturer’s directions.

3

If you want to firm it up, put it in the freezer for a few hours.

(Low fat, but you’ll never know it) Chocolate Sorbet
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