Chocolate Truffle Sorbet

designed for the ninja creami or a similar machine

Need:

• 275ml water
• 100 g sugar
• 38g unsweetened Dutch-process cocoa powder
• 1 pinch salt
• 85g bittersweet or semisweet chocolate, finely chopped
• 1/4 teaspoon vanilla extract (optional)

Do:

1. In a saucepan, mix everything but the cocoa powder. Whisk until the chocolate has melted.
2. Add the cocoa, and mix very briefly, only until the powder has been incorporated.

• The goal here is to leave the cocoa powder partially undissolved for the truffle-y finish.

1. From there, follow your Ice Cream making procedure of choice.

Experiment with:

• Adding more cocoa
• allowing the liquid to cool more before adding the cocoa
• Adding coffee
• Adding orange blossom water
• Adding chocolate chips