Mint Chocolate Sorbet (AKA Chocolate Overload!)

For Christmas I got the kitchen aid ice cream maker attachment from my grandma (Thanks Grandma!) and couldn't wait to use it.  Now that I'm living in a city (i.e. groceries require a mile walk and I can only buy what I can carry), I didn't really want to make a special trip to the grocery store to buy cream and the other necessary ingredients for ice cream so sorbet seemed like the perfect alternative.  Especially a chocolate sorbet that required little more than left-over Christmas candy to make.  I found the recipe on the Smitten Kitchen website and was salivating all night just thinking about it.  The ingredient list could be found in my kitchen cabinets and the process took only as long as it takes to chill 3 cups of liquid in the fridge.

I need to figure out the best place to take pictures in this new apartment...

The chocolate I had on hand was a combination of Hershey's mint truffle kisses and half of one of those mint chocolate orange balls (orange as in shape, not flavor), so I approximated six ounces and made the most decadent, smooth, and chocolate-coma inducing sorbet I've even eaten.  Any chocolate you have should work just fine.  Seriously, this stuff needs only be eaten by the single spoonful.  Accompanied by a tall glass of milk or a vanilla oreo.  It is super simple and since there is n cream, it is easier on your diet than a regular ice cream would be. 

Using the quantities indicated below, the recipe makes about a quart - which only filled my ice cream maker about halfway - so if you have the storage space in your freezer, or are feeding a crowd, don't be afraid to double it - it will fit.

---Ingredients-----------------------------------------------------------

adapted from The Perfect Scoop

2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
Pinch of salt
~6 ounces (170 g) mint chocolate truffle kisses,unwrapped
1/2 teaspoon vanilla extract

---Preparation-----------------------------------------------------------

In a large saucepan, whisk together 1 1/2 cups (375 ml) 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 (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. (Why?  I don't know.  Just do it.) Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

 Nutrition Facts, calculated with the Recipe Calculator
serving size: 1/4 cup

Calories 193.4
Total Fat 5.4 g
Total Carbohydrate 37.8 g
Dietary Fiber 3.6 g
Sugars 32.4 g
Protein 2.2 g