In case anyone thinks that the Internet is a cold, impersonal place, I’ve got evidence to prove them wrong. One day, completely out of the blue, I received an e-mail from a server who worked at a restaurant where I’d been the pastry chef, saying that not only did I have the sweetest smile, but that she loved the sherbets and sorbets that I made there. I don’t know which compliment was more touching, but I take any and all whenever I can, and via whatever medium they are sent. This was one of the sherbets I made at that restaurant, where I remember a different server taking a bite and her face lighting right up. “This tastes like a Mounds bar!” she exclaimed with a mix of surprise and delight. For me, that was another compliment, since that’s one of my favorite candy bars.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
In a medium saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar. Remove from the heat, add the chocolate, and whisk until the chocolate is completely melted. Stir in the coconut milk and 1 tablespoon of the rum.
Step 2
Pour the mixture into a blender and process until completely smooth. Taste and add 1 tablespoon more rum, if desired. Cover and refrigerate until thoroughly chilled.
Step 3
Freeze in an ice cream machine according to the manufacturer’s instructions.
