Salted Chocolate Sorbet

Instructions

1. 1

   In a blender or food processor, combine the chocolate, sugar, and salt. Blend until the mixture is well combined and the chocolate is finely chopped.

   Tip: Be careful not to overheat the mixture.

2. 2

   In a separate bowl, whip the egg whites until they become frothy. Set aside.

   Tip: Use room temperature egg whites for the best results.

3. 3

   Add the water, unsalted butter, and vanilla extract to the blender or food processor. Blend until the mixture is smooth and well combined.

   Tip: Scrape down the sides of the blender as needed.

4. 4

   Add the whipped egg whites to the blender or food processor. Blend until the mixture is well combined and frothy.

   Tip: Be careful not to overmix the egg whites.

5. 5

   Taste and adjust the mixture as needed. If the sorbet is too sweet, add a pinch of salt. If the sorbet is too icy, add a little more sugar.

   Tip: Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.

6. 6

   Chill the mixture in the refrigerator for at least 2 hours or until set.

   Tip: If using the orange zest and Maldon salt, garnish the sorbet just before serving.

7. 7

   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, pour the mixture into a 9x13 inch baking dish and freeze for 30 minutes. Then, blend the mixture every 30 minutes until the desired consistency is reached.

8. 8

   Transfer the sorbet to an airtight container and store in the freezer.

   Tip: Sorbet is best consumed within 3 days of making.

9. 9

   Just before serving, sprinkle with Maldon salt and garnish with orange zest if using.

   Tip: Serve immediately and enjoy!