- Sugar syrup: Put the sugar and water into a saucepan and bring to the boil without stirring, leave to bubble for about 5 minutes or until the sugar has dissolved, then remove from heat.
- While the sugar is bubbling, melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water.
- Once melted add the 100ml of water to the sugar syrup and reheat until warm. Whisk in the cocoa, then add the melted chocolate, whisking together until smooth.
- Churn in an ice cream maker, following the manufacturer's instructions, until smooth.
You can add coffee liqueur which can be poured over the sorbet or drunk separately.
It is delicious served with ripe peaches or raspberries or oranges or apricots or nectarines or butter biscuits or tuiles.
It's a good idea to chill the sorbet down before churning it as it will set more quickly. To do this place it over a bowl of water filled with ice cubes and stir occasionally.