chocolate sorbet

The recipe is perfect! Just don't miss any steps, such as blending the mixture, seems to be key. And also using the best quality chocolate.

Chocolate Sorbet
Perfect Scoop by David Lebovitz

2 1/2 Cups water
1 Cup sugar
3/4 Cup unsweetened dutch process cocoa powder (used Valrhona)
pinch of salt
6 ounces bittersweet or semisweet chocolate, finely chopped (used Callebaut)
1/2 teaspoon vanilla extract
* I added 1/4 cocoa nibs

In a large saucepan, whisk together 1 1/2 cups of the water with the sugar, cocoa powder and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk for 45 seconds.

Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup of water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your Ice cream maker according to the manufacturer's instructions.