This is a post-holiday gorge-fest recipe. It not only uses leftover chocolate from your Christmas stocking but is on the lighter for all those resolution makers.
Chocolate-Almond Sorbet2 cups of cold water
1 1/8 cups sugar
3/4 cup cocoa powder
8 oz semisweet chocolate (chopped or chips)
Small pinch of kosher salt
1/2 tsp Amaretto
1/2 cup toasted almonds
Whisk together 1 cup of the water, the sugar, the cocoa powder and salt together in a saucepan. Bring it to a boil and whisk it for about 1 minute. Remove from the heat and whisk in the chocolate until it is melted completely. Add the Amaretto and remaining cup of water. Use an immersion blender (a standing one will work fine too) and blend the mixture completely. Chill completely. Once chilled freeze in your ice cream maker. Just before serving, top with the almonds for a great crunch!
Thanks again, Spice Dish! We ♥ you!
