Dark Chocolate Drizzle

Although last minute assembly is required, this dessert is so easy and if made with no-fat frozen yogurt (I use Stonyfield 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 and repeat this process until the chips are almost completely melted.  Careful, they will burn! 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 Ginger Ice Cream. They all said, "all three" and ate every bite with rave reviews (photo at left).  Another night, to finish a Mexican-theme dinner, I combined Boulder Mexican Chocolate Ice Cream  and Haagen Dazs Mango Sorbet with fresh sliced mango (photo below). 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.

*  Ed's current preference for chunky (not metled) chips on (Java) frozen yogurt is Whole Foods 365 Dark Chocolate Baking Chunks (67% Cacao); I now use these for melting as well.



September 2017:  In reviewing this post I almost removed the bottom two photos. Combination of too much food, though the camera angles make it look like more than there actually is, bad plating and not very "artistic" drizzle. But then I thought about the "learn from your mistakes" bit,  Bottom two photos are examples of how not to serve this dessert; top photo how this dessert should look. Of course when guests ask for "all three", serving does become a challenge.

Reviewed 10/1/2017