Ingredients
Equipment
Method
- Combine water and sugar in a medium saucepan over medium heat, stirring until sugar completely dissolves.
- Whisk in cocoa powder gradually, ensuring no lumps remain, and continue whisking until mixture is completely smooth.
- Add corn syrup and chopped dark chocolate, stirring constantly until chocolate is fully melted and incorporated.
- Bring mixture to a gentle simmer and cook for 2-3 minutes, stirring frequently to prevent sticking.
- Remove from heat and stir in vanilla extract and salt, mixing until well combined.
- Strain mixture through fine-mesh sieve to remove any remaining lumps, then cool completely to room temperature.
- Refrigerate mixture for at least 2 hours or overnight until thoroughly chilled.
- Churn in ice cream maker according to manufacturer's instructions, typically 20-25 minutes.
- Transfer to airtight container and freeze for at least 2 hours before serving for optimal texture.
- Remove from freezer 10-15 minutes before serving to allow slight softening for easy scooping.
Notes
For best results, use high-quality cocoa powder and dark chocolate. Sorbet can be stored in freezer for up to 1 month. Add espresso powder for mocha variation or orange zest for citrus twist.