Champagne Sorbet with Chocolate Sauce

Name: Champagne Sorbet with Chocolate Sauce
Yield: 8
Ingredients: For the sorbet; 3/4 cup of dry champagne; 1/2 cup of sugar; 5 egg whites; 1 1/2 cups of heavy cream; For the sauce; 6 tablespoons of dry champagne; 1/2 cup of dark chocolate, broken into pieces (80g); 1 tablespoon of confectioner's sugar; 2 tablespoons of unsalted butter

1
For the sorbet
2
3/4 cup of dry champagne
3
1/2 cup of sugar
4
5 egg whites
5
1 1/2 cups of heavy cream
6
For the sauce
7
6 tablespoons of dry champagne
8
1/2 cup of dark chocolate, broken into pieces (80g)
9
1 tablespoon of confectioner's sugar
10
2 tablespoons of unsalted butter

Ingredients

1
For the sorbet
2
3/4 cup of dry champagne
3
1/2 cup of sugar
4
5 egg whites
5
1 1/2 cups of heavy cream
6
For the sauce
7
6 tablespoons of dry champagne
8
1/2 cup of dark chocolate, broken into pieces (80g)
9
1 tablespoon of confectioner's sugar
10
2 tablespoons of unsalted butter

Directions

1
Make the sorbet: in a small saucepan, bring 1/2 cup of champagne and sugar to a boil over medium heat, stirring until dissolved
2
Wipe the edges of the pan with a moistened pastry brush to remove any crystallized sugar that forms
3
Allow the syrup to come to a ball stage without stirring
4
Beat the egg whites in a stand mixer until frothy and then slowly pour in the warm champagne syrup, beating continuously
5
Beat until stiff peaks form
6
Gradually add the remaining liquid, whipping well
7
Pour the sorbet into a mold, cover with plastic wrap and refrigerate until firm
8
Whip heavy cream to stiff peaks
9
Remove the sorbet from the refrigerator and mix with whipped cream
10
Cover with aluminum foil and freeze for 6 hours
11
Make the sauce: in a small saucepan, combine the first four ingredients over low heat, stirring until chocolate melts and sugar dissolves
12
Add butter, whisk well, and remove from heat
13
Serve the sorbet in 8 individual servings with warm sauce.