Bittersweet Chocolate Sherbet with Coconut Rum Sauce

This weekend I spent well over an hour scanning recipe books agonizing over whether I needed to consume something with excessive amounts of chocolate or coconut. Both of these sweets are near and dear to my heart so this was not a decision to take lightly. Thankfully, the great dessert gods spotted my great indecision, took pity, and swooped down from their fluffy whipped cream heaven to bestow this bewitching recipe on me. Bittersweet chocolate sherbet with coconut rum sauce. The perfect solution to my problem.

The sherbet is rich, so a little goes a long way. While delicious on its own, the coconut rum sauce gives the sherbet a true dimensionality. It balances the richness of the chocolate and brings a slight sweetness to the combination. Plus, you can put the leftover sauce on anything from fruit to muffins.

Bittersweet Chocolate Sherbet with Coconut Rum Sauce
From Chocolate by Nick Malgieri

Yields 6 servings or 1 1/2 pints

Bittersweet Chocolate Sherbet
1/2 cup granulated sugar
2 cups water
1/2 cup light corn syrup
3 ounces unsweetened or bittersweet chocolate, finely chopped
2/3 cup cocoa powder

In a large saucepan, bring the sugar, water, and light corn syrup to a boil. Take the saucepan off the heat and add the chocolate. Let stand for 2 minutes before whisking smooth.

Sift the cocoa powder through a fine strainer into a small bowl. Whisk the syrup mixture into the cocoa in three steps. This will prevent the cocoa from getting lumpy. Cool mixture in the fridge for at least two hours.

Freeze the mixture in an ice cream freezer, following the directions according to your own machine.

Place the sherbet in an airtight container and freeze for at least two hours before serving.

Coconut Rum Sauce
4 egg yolks, lightly beaten
1 cup canned coconut cream (such as Coco Lopez)
1 cup milk
1 teaspoon vanilla extract
2 tablespoons white rum

Place the egg yolks in a bowl.

Bring the coconut cream and milk to a boil in a saucepan. Beat a third of the coconut liquid into the yolks. Return to the saucepan and cook over low, whisking until the mixture thickens slightly. Do not allow to boil.

Strain the sauce into a bowl and cool it. Stir in the vanilla and white rum. A spoonful (or more) of the sauce can be poured over each serving of sherbet.