Chocolate Sorbet
makes 1 quart

12 oz (336g) dark chocolate, good quality
3 cups water
1 cup (210g) sugar

1. Bring a pot of water to a boil and place a large bowl filled with the chocolate over it. This is our stand-in double boiler. Turn the heat down to a simmer and gently stir the chocolate around until it’s melted.

2. Meanwhile, while the chocolate is melting, pour the water and sugar into a pot. Heat just until the sugar is fully dissolved and the liquid is clear. This is our simple syrup.

3. Pour all of the simple syrup over the chocolate at once. You may have heard that chocolate seizes when it comes in contact with water, and that’s true if there is a small amount of water whisked in. With a large amount of water, we have no problem.

4. Whisk it all together into a very watery, chocolaty soup. Let it stand and cool to room temperature. Do not refrigerate or the chocolate fats will start to harden and make the mixture grainy.

5. Pour it into your ice cream maker and freeze according to the directions. Stow it in the freezer to firm up some more.