Chocolate Sorbet from David Lebovitz’s The Perfect Scoop is a rich, decadent dessert that’s perfect for chocolate lovers. It’s dairy-free, which makes it a great option for those avoiding dairy, and it’s incredibly easy to make. Here’s a simplified version of the recipe:

Chocolate Sorbet from David Lebovitz’s The Perfect Scoop is a rich, decadent dessert that’s perfect for chocolate lovers. It’s dairy-free, which makes it a great option for those avoiding dairy, and it’s incredibly easy to make. Here’s a simplified version of the recipe:

Chocolate Sorbet
Ingredients:
1 1/2 cups water
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
5 oz bittersweet or semisweet chocolate, chopped (about 1 cup)
1/2 teaspoon vanilla extract
A pinch of salt
Instructions:
Prepare the Chocolate Mixture:

In a medium saucepan, combine the water and granulated sugar. Heat over medium heat, stirring constantly, until the sugar is fully dissolved.
Add Cocoa Powder:

Whisk in the cocoa powder until smooth and fully combined. Bring the mixture to a simmer and cook for 1-2 minutes, stirring constantly.
Melt the Chocolate:

Remove the saucepan from heat. Add the chopped chocolate to the hot cocoa mixture and stir until the chocolate is completely melted and smooth.
Add Vanilla and Salt:

Stir in the vanilla extract and a pinch of salt. Mix until everything is well combined.
Cool and Chill:

Allow the chocolate mixture to cool to room temperature. Once cooled, refrigerate it for at least 2 hours or until very cold.