Using whole milk instead of the more traditional cream makes this frozen chocolate dessert lower in fat.
- Makes: 12 servings
- Prep: 25 mins
- Freeze: 4 hrs
ounces 70%-or-greater-cacao chocolate or bittersweet chocolate, chopped
cup whole milk
ounce 70%-or-greater-cacao chocolate or bittersweet chocolate (optional)
- Reserve 1/2 cup of the 8 ounces chopped chocolate; cover and set aside. In a medium saucepan, stir together remaining chopped chocolate, the water, sugar, and whole milk. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat; stir in vanilla. Cover and chill overnight.
- Stir the reserved 1/2 cup chopped chocolate into the chilled chocolate mixture. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Allow to firm up in freezer for 4 hours before serving.
- To serve, scoop into small glasses or dishes. If desired, chop the 1 ounce chocolate; sprinkle over individual servings.
Nutrition Facts (Chocolate Sherbet)
- Per serving:
- 151 kcal cal.,
- 6 g fat
- 2 mg chol.,
- 6 mg sodium,
- 23 g carb.,
- 1 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
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