Chocolate Sorbet

Ingredients

• 2 cups unsweetened cocoa powder
• 1 3/4 cups granulated sugar
• 4 cups water
• 1 teaspoon pure vanilla extract

Directions

In a medium saucepan, combine the cocoa powder and sugar with a whisk. Whisk in 1 cup of the water until any large clumps of cocoa are broken up but there are still some dry streaks, then whisk in the remaining 3 cups water, 1 cup at a time, until all of the dry ingredients are dissolved. Make sure to scrape the sides and bottom of the pan. Place the pan over medium heat and whisk occasionally until the mixture just begins to simmer. Remove from the heat and add the vanilla. Pour into a bowl and refrigerate for at least 3 hours, or overnight. Place the sorbet base in an ice cream maker and freeze following the manufacturer's instructions; stop the machine from time to time and scrape the sides of the freezer bowl to ensure even consistency. Store in a tightly covered container in the freezer.

Makes about 1 quart.

Excerpted from THE ESSENCE OF CHOCOLATE by John Scharffenberger and Robert Steinberg. Copyright © 2006 Scharffen Berger Chocolate Maker, Inc. Reprinted by Permission of Hyperion. All Rights Reserved. Available wherever books are sold.