I wanted to make a dessert for Thanksgiving that was cold, creamy, and refreshing but not too heavy. This course followed a yummy non- traditional dinner of 16 spice rub chicken with roasted red pepper and cilantro sauces, gruyere potatoes gratin, cornbread, and sparkling apple cider. This chocolate sherbet is made with milk and cocoa powder, milk chocolate and dark chocolate. I liked that it was a bit lighter than the traditional ice cream which has eggs and heavy cream. It was softer and therefore easier to scoop but it did melt a lot quicker and was hard to photograph before turning into a chocolate puddle.
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