Rosh Hashanah - Chocolate sorbet

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Chocolate Sorbet (Pareve)

 

Recipe By :Robert Steinberg, co-owner of Scharffen Berger Chocolate Maker

Serving Size : 0 Preparation Time :0:00

Categories : Rosh Hashanah

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup cocoa powder

3/4 cup sugar -- plus

2 tablespoons sugar -- combined

2 cups water

1/2 teaspoon vanilla

 

Combine the cocoa powder and sugar in a medium saucepan. Add 1/2 cup of the

water and mix until the larger lumps of cocoa have broken up. Add another 1/2

cup water and mix until a smooth paste forms.

 

Add the remaining water and place over low heat. Bring to a slow simmer. Simmer

for 3 to 5 minutes.

 

Remove from heat and stir in the vanilla. Refrigerate for at least 3 hours.

 

Pour into an ice-cream maker and process according to manufacturer's

instructions.

 

VARIATIONS: Chocolate chip sorbet or chocolate hazelnut sorbet: Add 1/2 cup

coarsely chopped bittersweet chocolate or 1/2 cup coarsely chopped toasted

hazelnuts to the machine after the ice cream has begun to thicken, but is still

soft.

 

Yields about 1 quart.

 

PER 1/2-CUP SERVING (without chocolate bits or nuts): 210 calories, 8 g protein,

38 g carbohydrate, 3 g fat (2 g saturated), 0 cholesterol, 4 mg sodium, g fiber.

 

Source:

" http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2001/09/12/FD159\

093.DTL "

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Per Serving (excluding unknown items): 880 Calories; 12g Fat (10.0% calories

from fat); 17g Protein; 222g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol;

34mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Fat; 11 1/2 Other

Carbohydrates.

 

NOTES : This creamy, smooth sorbet is pareve, relatively low-fat and easy to

make. Steinberg recommends using Scharffen Berger's 70% bittersweet chocolate

and natural cocoa powder for depth of chocolate flavor. Recipe courtesy of

Robert Steinberg, co-owner of Scharffen Berger Chocolate Maker.

 

Nutr. Assoc. : 0 0 0 0 0

 

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