Ingredients

Use less chocolate if you don't want the intense flavor. You'll need an ice cream maker for this.

7 ounces bittersweet chocolate (preferably Valrhona Guanaja brand), finely chopped
1 cup sugar
2 cups water

Directions

So that you can quickly chill the sorbet mixture before you churn it, set up an ice-water bath by filling a large bowl with ice cubes and water. Set aside a smaller bowl that can hold all the ingredients.

Put all the ingredients in a heavy-bottomed medium saucepan over low heat. Cook, stirring frequently, until the mixture reaches the boil — this can take 10 minutes or more. Then stir without stop and pay attention: this will bubble furiously. Boil for 2 minutes, then pour the mixture into the smaller bowl. Set the bowl into the ice-water bath. Allow the mixture to chill, stirring now and then.

Freeze the sorbet in an ice cream maker following the manufacturer's instructions. You can serve the sorbet directly from the ice-cream maker or pack it into an airtight container and freeze until needed. Makes a generous pint.