Deep, glossy, and intensely chocolatey, this sorbet gets its body from a base of cocoa powder and melted dark chocolate simmered with maple syrup until silky-smooth. A splash of vanilla rounds out the flavor before the mixture chills completely and churns into something thick, matte, and scoopable. There's no dairy anywhere in this base to begin with, so it's a natural pick for a dairy free freezer stash. The finishing pinch of flaky sea salt is what makes it sing, cutting through the richness and making every bite taste even more chocolatey. Straining the base before chilling is the key step for that ultra-smooth, ice-crystal-free texture, and letting it soften for a few minutes before scooping gives you that perfect soft-serve consistency. It's an easy make-ahead treat that happens to fit beautifully into a dairy free dessert rotation.
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Combine the water, maple syrup, cocoa powder, and fine salt in a medium saucepan. Whisk over medium heat until the cocoa is fully dissolved and the mixture comes to a gentle simmer, about 5 minutes.
Remove the pan from the heat and add the finely chopped dark chocolate. Let it sit undisturbed for 1 minute, then whisk until the chocolate is completely melted and the base is smooth and glossy.
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