CHOCOLATE SORBET

1 cup unsweetened cocoa powder
3/4 cup plus 2 tablespoons sugar
2 cups water
1/2 teaspoon vanilla

Combine the cocoa powder and sugar in a medium saucepan. Add 1/2 cup of the water and mix until the larger lumps of cocoa have broken up. Add another 1/2 cup water and mix until a smooth paste forms.

Add the remaining water and place over low heat. Bring to a slow simmer. Simmer for 3 to 5 minutes.

Remove from heat and stir in the vanilla. Refrigerate for at least 3 hours.

Pour into an ice-cream maker and process according to manufacturer's instructions.

CHOCOLATE CHIP SORBET OR CHOCOLATE HAZELNUT SORBET:
Add 1/2 cup coarsely chopped bittersweet chocolate or 1/2 cup coarsely chopped toasted hazelnuts to the machine after the ice cream has begun to thicken, but is still soft.

Notes:
Steinberg recommends using Scharffen Berger's 70% bittersweet chocolate and natural cocoa powder for depth of chocolate flavor.

Source: Robert Steinberg, co-owner of Scharffen Berger Chocolate Maker
Makes about 1 quart