Chocolate Sorbet


This tastes so rich and chocolatey, nobody would ever guess it only has 4 ingredients and is insanely simple to make.  It takes several hours from start to finish, but only about 15 minutes require any effort whatsoever.

Sometime soon, I want to try mint or orange chocolate sorbet by using those extracts instead of vanilla.  
NOTE: I when I first posted this, I forgot to include the pinch of sea salt.  I added it into the recipe below, and I really believe it helps enhance the chocolate flavor.

(adapted from The Essence of Chocolate by John Scharffenberger and Robert Steinberg)
2 cups cocoa powder
1 3/4 cups sugar
4 cups water
pinch sea salt
1 tsp vanilla

In a medium saucepan, whisk together the cocoa and sugar.
Whisk in the water, one cup at a time, until all lumps of cocoa disappear.  
Stir in the sea salt.
Heat to a simmer over medium-high heat, stirring occasionally.
Remove from heat and stir in vanilla.
Cover and refrigerate until cool.
Pour into an ice cream maker and freeze according to manufacturers instructions.

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