Dark Chocolate Sorbet

Step 1

In a saucepan, combine the water, sugar, and salt. Whisk in the cocoa. Heat over medium and stir until the sugar is melted and there are no lumps of cocoa. Turn up the heat and allow the mixture to come to a full boil. Remove the pan from the heat. Add the chocolate and stir until it's melted. Stir in the rum. Pour the mixture into a container with a lid.

Step 2

Refrigerate until the mix is very cold, at least 3-4 hours or overnight.

Step 3

Run in your ice cream machine according to the manufacturer's directions.

Step 4

Pack into a plastic container, cover the surface with plastic wrap, cover and freeze overnight