Whip it Up, Week Three

I'm not even going to wait to post pictures because my in-laws are coming tonight and if I don't post this now, it might not happen until after the deadline.

This week, we attempted this delectable dessert and when Joy said, "This changes everything," she wasn't kidding! This Dark Chocolate Sorbet is amazing and if you have an ice cream maker or access to one, you better try it, quick! The best part? It tastes creamy and looks creamy, but it's completely dairy-free!

The Big Three:
Was the recipe easy to follow? Yup, it only took us maybe 20 minutes from the time we started chopping chocolate (we used dark Callebaut - 51% cocoa) until the time we put the mix in the fridge to chill overnight before churning. Churning took 25 minutes and after resting in the freezer all afternoon, it's perfectly ready to eat! Yay!*
Was it tasty? It's dark. It's chocolate. What's not to love?
Would we make it again? We better, because this batch won't last long...

*As a note, we used 1/2 'regular' cocoa and 1/2 Hershey's Special Dark.