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Chocolate Sorbet

Chocolate Sorbet
from Epicurious and The Perfect Scoop

What You Need
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 or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

What You Do

  1. In a large saucepan, 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.
  2. 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.
  3. Transfer the mixture to a blender and blend for 15 seconds.
  4. Chill the mixture thoroughly (about 4 hours).
  5. Freeze mixture 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. Or if you chill it in a blender, just re-blend for 5 to 10 seconds.
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