A rich and velvety chocolate sorbet that’s dairy-free, intensely chocolaty, and perfect for vegans or those avoiding dairy.

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In a medium saucepan, combine water, sugar, cocoa powder, and salt.
Bring to a boil over medium heat, whisking constantly until smooth.
Remove from heat and stir in the chopped chocolate until completely melted and smooth.
Add vanilla extract and mix well.
Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until well chilled.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.

Use high-quality chocolate for the best flavor.
Can be stored in the freezer for up to 2 weeks.
If the sorbet is too hard to scoop, let it sit at room temperature for 5-10 minutes before serving.