Chocolate Sorbet

555  mL		water (2 1/4 cups)
200  grams		sugar (1 cup)
75  grams		unsweetened Dutch-process cocoa powder (3/4 cup)
1  pinch		of salt
170  grams		bittersweet or semisweet chocolate, finely chopped (6 oz)
1/2  teaspoon		vanilla extract

Tip: Click on the ingredient links to learn the nutritional information for all the Chocolate Sorbet ingredients. The serving size for any ingredient in Chocolate Sorbet may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large saucepan (yes, you must use a large one or it will bubble over. Trust me.), whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 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 has become too thick to pour into your machine, whisk it vigorously to thin it out.