Chocolate Sorbet

Instructions

1. 1

   In a medium saucepan, combine dark chocolate, granulated sugar, and salt. Heat over low heat, stirring until chocolate is melted and sugar is dissolved.

   Tip: Use a double boiler if needed.

2. 2

   Remove from heat and whisk in lemon juice, water, and vanilla extract until well combined.

   Tip: Be careful, as the mixture will bubble up.

3. 3

   Let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

   Tip: This will help the mixture chill and set properly.

4. 4

   Just before serving, whip egg whites until stiff peaks form and fold into the chocolate mixture.

   Tip: This will add volume and lightness to the sorbet.

5. 5

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

6. 6

   Once the sorbet is almost fully frozen, transfer it to an airtight container and freeze for at least 30 minutes to set.

   Tip: This will help the sorbet to hold its shape and prevent it from becoming too icy.

7. 7

   Serve immediately and enjoy!

   Tip: You can garnish with cocoa powder or chocolate shavings if desired.

8. 8

   Optional: If you want a creamier sorbet, you can add 1-2 tablespoons of unsalted butter to the mixture before freezing.

   Tip: This will add richness and a slightly creamy texture.