Bittersweet Chocolate Sorbet adapted from The Perfect Scoop by David Lebovitz Recipe

Ingredients

2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces (170 g) bittersweet chocolate, finely chopped
1/2 teaspoon vanilla extract

Preparation

Step 1

Whisk 1 1/2 cups (375 ml) of the water together with the sugar, cocoa powder, and salt in a large saucepan. Keep whisking as you bring to a boil. Continue boiling and whisking for about 45 seconds.

Remove from the heat and stir in the chocolate until it’s melted. Then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture becomes too thick to pour, give it a few more vigorous whisks to thin it out.

Store in an airtight container in the freezer until ready to serve.

Makes 1 quart.