With more time in my hands, because I filed a leave of absence from work, I quickly gather up the simple ingredients which I usually have readily available in my pantry, and quickly whipped this up, its an absolutely a breeze to make.
After churning the sorbet I stashed it in the freezer to develop the flavors and all I can say is its GOOOOOOOOOD! Deep dark chocolate flavor, best for dark chocolate fans out there, this is definitely a must try. My little brother loves it melted and drink it like a thick chocolate, while I love a BIG scoop of it in front of the telly.
Here is the recipe I got from Chocolate and Zucchini, she halved the recipe, while I doubled the recipe to make it a whole quart! :) Please do give it a try
275 mL (1 cup + 2 tablespoons) water
40g (1/3 cup, packed) unsweetened Dutch-process cocoa powder
100g (1/2 cup) sugar
85g (3 ounces) bittersweet chocolate (70% cocoa solids), chopped as finely as your patience allows
1/4 teaspoon pure vanilla extract
A pinch of salt
Makes about 1/2 liter (1/2 quart); the recipe can be doubled.
Pre-freeze the bowl of your ice cream maker as instructed by your friend the manufacturer.
In a medium saucepan, whisk together the water, cocoa powder, and sugar. Set the pan over medium heat and bring to a boil, whisking continually. Remove from heat, and add the chopped chocolate. Let rest for 30 seconds as the chocolate begins to melt, add the vanilla and salt, then stir until the chocolate is completely melted. Let cool on the counter, then refrigerate until chilled.
Whisk the mixture again just before using, and freeze using your ice cream maker.
Adapted from The Perfect Scoop, by David Lebovitz.