Intense chocolate sorbet
Instructions:
- Bring the water, corn syrup, and sugar to a boil in a medium saucepan, stirring until the sugar dissolves. Remove the pan from the heat and whisk in the cocoa until smooth. Add the chocolate and vanilla and stir until the chocolate melts and is smooth. Transfer into a large glass or metal bowl, cover, and refrigerate until the mixture is very cold (under 40°F), at least 4 hours, then stir well.
- Churn the sorbet in an ice cream freezer according to the manufacturer’s instructions. The sorbet will be soft, like a thick milk shake. To freeze hard enough to scoop, transfer into an airtight container, press plastic wrap directly onto the surface, and freeze until firm
- Variation: To make the sorbet without an ice cream freezer, pour the mixture into a shallow glass baking dish. Cover and freeze until firm. Break the sorbet into large pieces, place them in the bowl of a food processor, and pulse until smooth but not watery. Serve at once, or spoon the sorbet into an airtight container and freeze until firm. For an even quicker version, serve the mixture as a granita. Remove the dish of frozen base from the freezer and rake it up with a fork. The ice crystals will be large, like a snow cone.