Several months ago, I indulged in the frozen-brownie-batter-heaven that is Smitten Kitchen’s chocolate sorbet. But because I can’t leave well enough alone, I went back and fudged (chocolate pun!) with the recipe. By bastardizing the Smitten Kitchen recipe with the David Lebovitz chocolate sherbet recipe, I found a recipe that required no new purchases, but instead worked with what I had in the pantry. Ladies and gents, I present Chocolate Sherbet Wilder.

Chocolate Sherbet

• 1 cup whole milk
• 1 cup water
• 1/2 cup cocoa powder
• 1/2 cup sugar
• 1/2 cup chocolate chips
• 2 tablespoons Frangelico (or coffee liqueur)
• 1 teaspoon vanilla

Instructions: Whisk together the water, cocoa powder and sugar. Heat all over medium heat, stirring to prevent burning. Bring to a boil, then remove from heat. Add in the chocolate chips, milk, liqueur and vanilla. Stir well to combine, then chill mixture. Dump in ice cream machine, freeze and eat at will.

* Three things to note:

1. This is a very tiny bowl with a tiny spoon (::cough GUILT ABOUT EATING MORE FATTENING FROZEN FOODS cough::)
2. Don’t you like that the oatmeal post is sandwiched between cheesecake ice cream and this recipe? That, my friends, is balance.
3. Chocolate products just don’t photograph well for amateurs like me. Maybe topped with whipped cream and chocolate shavings, this would look more appealing? But I didn’t have those items around. Too bad for all of us.

This entry was posted on Thursday, April 14th, 2011 at 5:31 pm and is filed under taste. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.