Friday, May 25, 2012

Bittersweet Chocolate Sorbet

I made this frozen delight last Friday.  It was immeasurably tasty and chocolatey.

And then on Sunday I dropped everything and drove to Texas to walk through a very dark valley with my heart sister and life-long friend as she was experiencing terrible heartache.

And all of a sudden, low-fat desserts seem really unimportant.

How quickly my world was jerked into perspective. 

I have never been a person who can cordon off heartbreak and keep marching through life adding smiley faces to the end of all my Facebook comments.  

And although this morning I am mirthless and melancholy, I do encourage you to try this dessert if you are looking for a cream-free, lower-calorie option to chocolate ice cream.  It's very simple to make (although you will need an ice-cream maker).

Start with cocoa, sugar, chopped dark chocolate, vanilla, and water. 

Boil the water and add the cocoa, 

and the sugar.

Whisk well and add the vanilla.

And then the chopped chocolate.

Allow the mixture to cool and then place it in the ice cream maker, according to the manufacturer's instructions.

 Here is where you can find the recipe.  

Thanks for understanding my solemnness. 


Mary said...

Sometimes even chocolate CANNOT make it all better. But a friend who will drop everything and drive a few hundred miles to be with me while I grieve ... that can go a long way toward comfort. Thanks for this post.