Chocolate Sorbet Quenelles on Chinese Spoon
made with Dutch Processed Cocoa, sugar and Kahlua liqueur

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This is a rich dessert to serve after a gourmet dinner party, you only need a small amount. I like to serve this with a shot glass of Kahlua and Bailey's Irish Cream. See more of my easy Dessert ideas

Chocolate Sorbet on a Chinese Spoon
photograph by www.finedinings.com

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Prep Time: 15 min      Total Time: 15 min      Servings: 8


Ingredients:

1/2 cup sugar
1/4 cup Dutch Processed Cocoa
3/4 cup water
1/2 teaspoon vanilla extract
1 tablespoon Kahlua liqueur
Mint sprigs for
garnish

Instruction:

Place sugar, cocoa and water in a saucepan, whisk together and bring to a boil for 1 to 2 minutes. Remove from heat, add vanilla and kahlua, pour into a bowl, cover and freeze.

When ready to serve make quenelles by forming small oval football shapes using 2 teaspoons transferring the mixture from one teaspoon to the other. Serve on chilled Chinese spoons with mint sprigs.

Wine recommendation: Cabernet Sauvignon; Merlot; Port

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