¾ cup (75 g) unsweetened cocoa powder (I use Guittard)
1 cup (200 g) sugar
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
½ teaspoon vanilla extract
Instructions
Combine 1½ cups of the water, cocoa powder, sugar and salt in a large saucepan. Whisk together over medium high heat until it comes to a boil. Whisk for another 45 seconds before removing from heat.
Add in the chocolate and whisk until fully melted and combined.
Add in the vanilla extract and remaining ¾ cup water and whisk to combine.
Transfer mixture to a container and chill in refrigerator overnight.
Freeze in ice cream maker per manufacturer's instructions.
Recipe by Dessert First at https://dessertfirstgirl.com/2017/08/coletta-gelato-chocolate-sorbet.html