Chocolate-Coconut Sherbet - cooking recipe

Ingredients

1 cup water
1 cup sugar
5 oz bittersweet or semi-sweet chocolate, chopped
2 cups canned Thai coconut milk
1 - 2 Tbls dark rum

Preparation

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 Tbls of the rum.

Pour the mixture into a blender and process until completely smooth. Taste and add 1 Tbls more rum, if desired. Cover and refrigerate until thoroughly chilled.

Freeze in an ice cream machine according to the manufacturer's instructions.