Chocolate sorbet is a bit of a head trip. The rich chocolate flavor will have your brain screaming “ice cream!” even though there’s not a drop of cream in sight. In fact, the absence of dairy is what shows the chocolate flavor to its best advantage, so choose high-quality cocoa powder and chocolate. For more information on the difference between standard cocoa powder and superb high-fat cocoa powder, see here.

Place in a medium saucepan:

Gradually whisk in until smooth:

Whisk in:

Bring just to a simmer, whisking frequently. Remove from the heat and add:

Let sit for 5 minutes, then whisk until the chocolate is melted and the mixture is smooth. Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.