Okay, this is a Chocolate sorbet recipe. This is what I called a good frozen treat; but, minus the guilt! So, do try the recipe and enjoy!
Recipe adapted from The Perfect Scoop by David Lebovitz
2 1/4 Cups (555 ml) Water
1 Cup (200 g) Sugar
3/4 Cup (75 g) Unsweetened Dutch-process Cocoa Powder
Pinch of salt
6 oz (170 g) Bittersweet or Semisweet Chocolate, finely chopped
1/2 tsp Vanilla Extract
In a heavy-based saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring it to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.
Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Allow the mixture to cool thoroughly, then freeze it in an ice cream maker. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.