2 1/4 Cups Water
1 Cup Sugar
3/4 Cup Unsweetened Dutch-process Cocoa Powder
Pinch of salt
6 oz Bittersweet or Semisweet Chocolate, finely chopped
In a large saucepan, whisk together the water with the sugar, cocoa powder, and salt. Bring it 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.Transfer the mixture to a blender and blend for 15 seconds (I actually used an immersion blender at this step, but feel free to use either). Chill the mixture thoroughly, then freeze it 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.
Unfortunately, since the sorbet freezes at a higher temperature and it's very hot and humid, it quite difficult to capture the true look of the sorbet so its a little soupy in the picture.