• In a saucepan, combine the unsweetened cocoa powder, sugar, and salt, stirring well.
• Add the water and stir, trying to avoid lumps. If lumps do form, break them up with an immersion blender.
• Heat the mixture in a small saucepan over medium heat. Do not let it boil; after 2 minutes, lower the heat, stir with a metal spoon, and let the chocolate melt. Depending on the size of the pieces, this step takes 5 to 10 minutes.
• After melting the chocolate, turn off the stove and use a spatula to pour the mixture into the small bowl.
• Turn off the stove and pour the mixture into the small bowl using a spatula.
• Pour cold water and about ten ice cubes into the large bowl. It doesn’t need to be full; this is just to cool the bottom of the bowl containing the chocolate. Place the small bowl inside the large one until the chocolate cream is lukewarm. If necessary, replace the water with fresh water and add more ice cubes.
• Stir with the spatula to help the mixture cool faster.
• When the mixture is warm, place the bowl in the freezer.
• After 40 minutes, stir with a metal spoon, starting at the edges where the sorbet tends to freeze first. Stir about every 40 minutes.
• After 3 hours, it’s ready. Creamy and delicious beyond words.

Tips

• If you leave the sorbet in the freezer overnight or for several hours, do the following: Take the bowl out of the freezer for 15 minutes or until the mixture is soft enough. Then stir vigorously and serve with whipped cream or fresh fruit.
• Store the bowl, covered with plastic wrap, in the freezer for a few days.
• If you have an ice cream maker, follow the instructions for your machine.