The rich flavor of bittersweet chocolate takes center stage in this sorbet from pastry chef Tracy Obolsky of North End Grill. Because it is dairy-free, the chocolate flavor is much more intense than with an ice cream; keep it vegan, or serve it with a dollop of lightly sweetened whipped cream.
- 2 cups sugar
- 1 1⁄2 cups natural cocoa powder
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- 9 oz. bittersweet chocolate, roughly chopped