I made this in my Cuisinart ice cream maker, perfect for small batches of ice cream and sorbet. I used Archer Farms (Target brand) red tart cherry preserves and Hershey's Special Dark Cocoa (a blend of natural and dutched cocoas) which gave this an incredibly deep bittersweet chocolate flavor. Wouldn't change a thing...tastes absolutely delicious and decadent!
Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote
Tart-sweet cherry and strong dark chocolate flavors meld beautifully in this surprisingly rich sorbet crowned with juicy fresh cherries. Use a high-quality jam for the sorbet, and be sure to start the process a day ahead for the best flavor and texture.
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- Calories: 197
- Fat: 1.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.0g
- Protein: 1.7g
- Carbohydrate: 50.6g
- Fiber: 3.4g
- Cholesterol: 0.0mg
- Iron: 0.9mg
- Sodium: 45mg
- Calcium: 19mg
- 3/4 cup red cherry jam (such as Bonne Maman)
- 1/2 cup Dutch process cocoa
- 1/4 cup sugar
- 1/8 teaspoon salt
- 2 cups water
- 1/4 cup sugar
- 1 pound fresh Bing or tart cherries, pitted and halved
- 1. To prepare sorbet, combine first 4 ingredients in a heavy saucepan, stirring with a whisk. Gradually add 2 cups water, stirring with a whisk. Bring mixture to a boil, stirring well with a whisk. Cool to room temperature; cover and chill overnight.
- 2. Stir sorbet mixture with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
- 3. To prepare compote, combine 1/4 cup sugar and cherries; toss well. Let stand at room temperature 1 hour. Serve compote with sorbet.
Dutch process cocoa is richer, darker and less acidic than regular cocoa. Look for it in the grocery store alongside the regular cocoa.
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