Darkest Chocolate Sorbet

Melissa Clark

INGREDIENTS

• • 3/4 cup granulated sugar

  • 1/2 cup dark brown sugar

  • Pinch fine sea salt

  • 2/3 cup Dutch-process cocoa powder I used Valrhona (the best!)

  • 8 ounces dark chocolate (at least 72% cacao), chopped Scharffen Berger bittersweet is my go-to.

  • 1 teaspoon vanilla extract

INSTRUCTIONS

• 1. In a medium pot, combine the granulated sugar, brown sugar, salt, and 2 1/2 cups of water and bring to a boil.

  2. Reduce the heat to a simmer and whisk in the cocoa powder.

  3. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes.

  4. Meanwhile, place the chopped chocolate in a heatproof bowl. Pour the hot cocoa mixture on top. Let the mixture sit for 2 minutes to start melting the chocolate, then whisk until the chocolate is completely melted and the mixture is smooth.

  5. Stir in the vanilla. Use an immersion blender to briefly blend the mixture and get rid of any chocolate lumps. 

  6. Cover and chill for at least 4 hours and up to overnight.

  7. Process the mixture in an ice cream machine according to the manufacturer's instructions. Serve immediately or freeze until hard.