Chocolate-Coconut Sorbet

• 1 cup (250 ml) water
• 1 cup (200 g) sugar
• Pinch of salt
• 8 ounces (230 g) bittersweet or semisweet chocolate, finely chopped
• 2 cups (500 ml) Thai coconut milk (see Note)
• 1/2 teaspoon vanilla extract

1. Warm the water, sugar, and salt in a medium saucepan, stirring, until the sugar is dissolved.
2. Remove from the heat.
3. Add the chocolate pieces and whisk until the chocolate is melted.
4. Whisk in the coconut milk and vanilla.
5. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
6. If a layer of coconut milk has firmed up on top, simply whisk in it before churning.
7. Serve Chocolate-Coconut Sorbet atop a Blondie (page 222), topped with a spoonful of Dulce de Leche (page 171) or Cajeta (page 173) and some toasted shredded coconut.

water, sugar, salt, bittersweet, coconut milk, vanilla

Taken from www.epicurious.com/recipes/food/views/chocolate-coconut-sorbet-379940 (may not work)