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 (about an hour or two)

Pour into an ice cream maker and freeze according to manufacturers instructions