Chocolate Sorbet (Dark And Dense)

1. 1

   In a saucepan, combine the water and sugar; place pan over medium heat.

2. 2

   Stir until the sugar dissolves.

3. 3

   Whisk in the cocoa powder and bring mixture to a simmer.

4. 4

   Simmer for 3 minutes, stirring constantly.

5. 5

   Remove pan from heat and pour through a fine strainer into a bowl.

6. 6

   Chill in the refrigerator for 2 hours.

7. 7

   Stir the cool mixture, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer's directions.

8. 8

   When finished, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.

9. 9

   *Chocolate Espresso Sorbet-add 1 teaspoon espresso powder along with the cocoa powder; proceed as directed.

10. 10

    *Chocolate Mint Sorbet-add 1/2 teaspoon peppermint extract to the cooled mixture before freezing; proceed as directed.

11. 11

    *Chocolate Nut Sorbet-add 1/2 cup chopped toasted pecans or almonds to the machine when the sorbet is semifrozen; allow the machine to mix in the nuts; proceed as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.