Wednesday, March 16, 2011

Dark Chocolate Drizzle

Although last minute assembly is required, this dessert is so easy and if made with no-fat frozen yogurt (I use Stoneyfield Farm) or sorbet, relatively healthy. In the photo at left, I have combined  vanilla and chocolate no-fat frozen yogurt with sliced kiwi.  The topping is melted Ghiradelli 60% Cacao Bittersweet Chocolate Chips.  To melt the chips, place chips in a ramekin and microwave at high power for 30 seconds.  Stir the chips and repeat this process until the chips are almost completely melted.  Remove from microwave and continue stirring until all chips are melted and have a creamy consistency.

When entertaining in Colorado recently I gave guests a choice of Haagen Dazs Chocolate or Raspberry Sorbet or Boulder Ice Cream Ginger.  They all said, "all three" and ate every bite with rave reviews (photo at left).  Another night I combined Boulder Ice Cream Mexican Chocolate and Haagen Dazs Mango Sorbet with fresh sliced mango to finish a Mexican-theme dinner. This is a desert that works with infinite combinations.  For a slightly more time consuming variation see: Sort of Pears Helene. I make this so often that I just cover the ramekin containing any remaining melted chocolate and refrigerate until next use.

NOTE: The Boulder Ice Cream is awesome but unfortunately not widely distributed;  it can be shipped directly but this raises the already premium cost by over 50%.

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