This is a smooth and intensely chocolate sorbet that is excellent on its own, but superb with Chocolate Pound Cake, Cocoa Angel Food Cake, Chocolate Nut Biscotti, or fresh fruit.
Yield: 1 pint
- 1 ¼ cups water
- ¾ cup superfine sugar
- 1/3 cup unsweetened Dutch-processed cocoa powder, sifted
- 4 ounces bittersweet or semisweet chocolate, finely chopped
Combine the water and sugar in a 2-quart saucepan and bring to a boil over medium heat to dissolve the sugar.
Add the cocoa powder and stir until it is dissolved and smooth. Remove the pan from the heat and add the chopped chocolate. Stir until it is completely melted.
Strain the mixture into a bowl. Cover tightly with plastic wrap and cool to room temperature. Chill for several hours or overnight, then process in an ice-cream maker according to the manufacturer’s instructions.