Instructions: For the sherbet, cut chocolate into small pieces. In a medium saucepan, bring the sugar, 2 cups water, and corn syrup to a boil over medium heat.

Remove from heat and stir in chocolate. Let stand about 2 minutes, and then whisk until smooth. Sift the cocoa into a small bowl. Whisk syrup mixture into cocoa gradually to prevent lumps from forming. Strain and cool completely. Transfer mixture to an ice-cream maker and freeze according to manufacturer"s instructions.

Sherbet mixture can be prepared a few days ahead and refrigerated until freezing time. Or freeze and transfer sherbet to an air-tight container.

Keep frozen no longer than 8 hours before serving.

Prepare the Coconut-Rum Sauce.

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