Bittersweet Chocolate Sorbet with Coconut Rum Sauce

One: you know I'm not a chocoholic, so
Two: if I post a chocolate recipe, it's going to be really, really special and
Three: prepare to enter chocolate heaven.....yes, it really IS as dark as it looks.

Nick Malgieri's book Chocolate is definitely a chocolate-lovers dream. I wouldn't normally make something as densely chocolate as this, but the sauce, oh my. THE SAUCE. You're going to make this sauce over and over and not just for this ice cream either. I even wish I'd made it to top my mother's Prune Whip in my last post. Or how about a rum coconut floating island?

But on top of this deep, dark, decadent sorbet, it's perfection.

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

Yields 6 servings or 1 1/2 pints

Ingredients:
For the sorbet:
1/2 cup granulated sugar 
2 cups water 
1/2 cup light corn syrup 
3 ounces unsweetened or bittersweet chocolate, finely chopped (I used Scharffen Berger Bittersweet 70% Cacao Chocolate) 
2/3 cup cocoa powder

Method:
For the sorbet:
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 sorbet in an airtight container and freeze for at least two hours before serving.

Coconut Rum Sauce

Ingredients:
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

Method:
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 sorbet.

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