Chocolate Sorbet

WARNING: Only EXTREME chocoholics need apply for this one.

I'll give you three reasons why you must make this sorbet as soon as possible. One - since it doesn't require any cream or egg yolks, it's a lot lower in fat and calories than other chocolate ice creams. Two - even without the extra fat, this is hands down the darkest, deepest, chocolatiest bliss that you will ever put into your mouth. I'm serious, the sheer chocolatiness of it will blow you away. Three - it is a cinch to make. So, get ready, get set, and RUN to your ice cream makers now. You'll be glad you did.

Chocolate Sorbet (from Smitten Kitchen)

2 1/4 c. water
1 c. sugar
3/4 c. unsweetened cocoa powder (I used natural)
pinch of salt
6 oz. bittersweet or semisweet chocolate, finely chopped (I used semisweet chocolate chips)
1/2 tsp. vanilla extract

In a large saucepan whisk together 1 1/2 c. of the water with the sugar, cocoa powder, and salt. Bring 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. Stir in the vanilla and the remaining 3/4 c. water. Transfer the mixture to a blender and blend for 15 seconds (I just whisked the mixture rapidly for 15 seconds). Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

Makes 1 quart

This recipe is linked to:
My Meatless Mondays
Just Another Meatless Monday
Mouthwatering Monday
Hearth and Soul Hop
Delectable Tuesdays
Dr. Laura's Tasty Tuesdays
A Little Birdie Told Me
Tuesday Night Supper Club
Savory Sundays
Themed Bakers Sunday