Champagne Sorbet with Chocolate Sauce

Combine 1/2 cup of champagne with the sugar in a small saucepan

Heat over medium heat until the mixture reaches a boil

Use a damp cloth to wipe down the sides of the saucepan, removing any stuck sugar

Allow the mixture to thicken to a consistency similar to molasses

This should take about 10 minutes

Beat egg whites until they are light and fluffy

Fold them into the champagne mixture in a thin stream, beating constantly

Gradually add the remaining champagne, stirring well

Chill in the refrigerator until firm

Beat heavy cream until stiff peaks form

Fold it into the champagne mixture

Cover with plastic wrap and refrigerate for at least 1 day

Chocolate sauce: Combine all ingredients except butter in a small saucepan

Heat over low heat, whisking constantly, until the chocolate is melted and the sugar dissolved

Remove from heat

Stir in butter until melted

Melted mixture will be warm but not hot

To serve, divide sorbet into individual portions and top with chocolate sauce

'8 servings.'