Chocolate + Cherries = heaven

I made this recipe yesterday and it was soo good - rich and chocolaty and the fresh cherries (which were half-off price at the grocery store!) were the perfect accent. David couldn't believe there was no milk in the recipe, it was that rich.

(From Cooking Light. I omitted the extra sugar on the cherries and used Splenda instead, and I wonder if next time I could use Splenda in the main recipe, too. There is certainly plenty of sugar from the cherry preserves. )

Ingredients

• Sorbet:
• 3/4 cup red cherry jam (such as Bonne Maman)
• 1/2 cup Dutch process cocoa
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 cups water
• 
  Compote:
• 1/4 cup sugar
• 1 pound fresh Bing or tart cherries, pitted and halved

Preparation

1. To prepare sorbet, combine first 4 ingredients in a heavy saucepan, stirring with a whisk. Gradually add 2 cups water, stirring with a whisk. Bring mixture to a boil, stirring well with a whisk. Cool to room temperature; cover and chill overnight.

2. Stir sorbet mixture with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

3. To prepare compote, combine 1/4 cup sugar and cherries; toss well. Let stand at room temperature 1 hour. Serve compote with sorbet.