Dark Chocolate Decadence

9 Oct

Dark chocolate overload. This sorbet recipe is super chocolatey and sweet. You need a nice glass of cold milk (soy) to go along with it! The recipe is a good size if you don’t want to make a large batch, about a pint worth.  The recipe from Chocolate and Zucchini was adapted from ice cream maker, David Lebowitz’s, The Perfect Scoop.

The next time I make it, I think I would add more water, less sugar since it was a pretty rich mixture. Even my husband who is a dark chocolate lover thought it was pretty rich. For cocoa, I used Ghiradelli cocoa powder; for the chocolate bar, I used the TJ’s organic dark chocolate bar.

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