Dark Chocolate Sorbet

Instructions

1. 1

   In a medium saucepan, combine the dark chocolate, sugar, and salt. Heat over low heat, stirring occasionally, until the sugar has melted and the mixture is smooth.

   Tip: Be patient and avoid overheating.

2. 2

   Remove the saucepan from the heat and stir in the lemon juice and water until well combined.

   Tip: Make sure the mixture is not too hot when adding the egg whites.

3. 3

   In a separate bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture until no white streaks remain.

   Tip: Be gentle to avoid deflating the mixture.

4. 4

   Add the unsalted butter, vanilla extract, and raspberries to the mixture. Fold gently until well combined.

   Tip: Don't overmix to prevent the formation of ice crystals.

5. 5

   Transfer the mixture to 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 frozen solid.

6. 6

   Once the sorbet has finished churning, transfer it to an airtight container and cover with plastic wrap or aluminum foil.

   Tip: Make sure the container is airtight to prevent freezer burn.

7. 7

   Scoop and serve immediately, or store in the freezer for up to 3 months.

   Tip: Best served immediately after scooping.