dark chocolate sorbet
2 1/2 cups water (split into 1 1/2 cups and 1 cup)
½ cup agave syrup
¾ cup cocoa powder
8.5 oz. bittersweet chocolate, chopped (I used a 72% Peruvian chocolate)
In medium saucepan, combine 1 1/2 cups water and agave and bring to boil over high heat. Gradually add cocoa powder, whisking until smooth. Reduce heat to low and cook mixture at a gentle simmer for 20 minutes until syrupy.
Put the chopped chocolate in large bowl and add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth. Add remaining syrup and whisk. Stir in 1 cup of water and whisk until smooth.
Chill mixture in the fridge covered until very cold, at least 4 hours. After chilling, if the mixture is too thick to pour, add enough water to make it a pourable consistency. Pour the mixture into an ice cream maker and churn according to your ice cream machines instructions.
I dipped store bought vegan cones in chocolate and rolled them in roasted, salted nuts. They are the perfect compliment to the rich, creamy chocolate sorbet.