David Lebovitz's Chocolate Sorbet
Despite having no dairy or eggs, this sorbet is impossibly creamy. It also remains perfectly scoopable without going hard or icy in the slightest, even after several days in the freezer. Lebovitz credits this remarkable consistency to the high proportion of bittersweet chocolate.
Ingredients
- 2 1/4 cups (555 ml) water
- 1 cup (200 g) sugar
- 3/4 cup (75 g) unsweetened dutch-process cocoa powder
- 1 pinch salt
- 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract