This indulgent bittersweet chocolate sorbet has such deep chocolate flavor and rich consistency, no one will believe it's low-fat! Freeze the sorbet up to two days in advance; let stand at room temperature 15 minutes to soften a bit before scooping.
2 1/2 cups water
1 1/4 cups sugar
1/2 cup unsweetened cocoa
3 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract
How to Make It
Bring water to a boil in a medium saucepan. Stir in sugar and cocoa; reduce heat, and simmer 5 minutes, stirring frequently. Remove from heat; add chocolate and vanilla, stirring until chocolate melts. Cover and chill completely.
Pour chocolate mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.