Just as promised…
I hope you enjoy it as much as we have! The book is a gem and includes dozens of great recipes (including a to-die-for coffee ice cream!)
Chocolate Sorbet #1 (Dark and Dense)
From The Ultimate Ice Cream Book
by Bruce Weinstein
(Check out his new blog at: realfoodhascurves.com!)
Makes about 3 cups
Ingredients:
2 cups Water
1 cup Sugar
1 cup Unsweetened Cocoa Powder
Combine the water and sugar in a heavy saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in cocoa and bring the mixture to a simmer. Simmer for 3 minutes, stirring constantly.
Remove from the heat and pour through a fine strainer into a bowl. Chill in a refrigerator for 2 hours. Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.
When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.
Note: I’ve never bothered to strain the sorbet before chilling it and haven’t had any problems with chunks of cocoa. Although I whisk it during the whole boil.
I’ll admit, I’m not exactly a dark-chocolate fan (I’m more of a milk chocolate sort of guy) but trust me, it’s worth a try 
Grace and Peace,
`tim
