Dark chocolate coffee sorbet w/ coconut cream and toasted coconut snap cookie
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This recipe all got started one day when I was watching Barefoot Contessa, and Ina made a chocolate sorbet. As soon as the show was over, I got up from the sofa, went into the kitchen, whipped it up, and was hooked. Since then I have made it several times and have tweaked it along the way by increasing the amount of coffee, using a darker cocoa, less liqueur, etc. I then added coconut whipped cream and a toasted coconut snap cookie. The bittersweet sorbet combined with the sweet toasted coconut, is definitely something to experience. <br /> <br />* You can omit the liqueur for the kids, but I have found it helps to keep the sorbet from freezing too hard.
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