Step 1: Combine Dry Ingredients
In a medium saucepan, whisk together sugar, cocoa powder, and salt.
This helps prevent clumps when adding the liquid.

Step 2: Add Water and Simmer
Gradually pour in the water, whisking to combine until smooth.
Place the pan over medium heat and bring the mixture to a gentle simmer.
Let it simmer for 3-4 minutes, stirring occasionally, until everything is dissolved and glossy.

Step 3: Melt the Chocolate
Remove the pan from heat and stir in the chopped dark chocolate.
Mix until fully melted and the mixture is smooth and shiny.

Step 4: Add Vanilla and Optional Coffee
Stir in vanilla extract and brewed coffee, if using.
The coffee won’t make it taste like mocha—it just deepens the chocolate flavor.

Step 5: Blend for Smoothness (Optional)
For an ultra-smooth sorbet, pour the mixture into a blender and blend for 30 seconds.
Then pour through a fine mesh strainer into a clean bowl to remove any solids.

Step 6: Chill the Mixture
Cover the bowl and refrigerate for at least 3 hours, or until fully chilled.
You can also chill it overnight for best results.

Step 7: Churn or Freeze
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes).
If you don’t have an ice cream maker, pour the mixture into a shallow freezer-safe container, freeze for 30 minutes, then stir vigorously with a fork or whisk. Repeat every 30 minutes for about 3 hours.

Step 8: Freeze Until Firm
Transfer the sorbet to an airtight container and freeze for 2–3 hours until scoopable.

Step 9: Serve & Enjoy
Let the sorbet sit at room temperature for 5–10 minutes before scooping.
Serve in bowls or cones, and garnish with chocolate shavings, fresh berries, or a mint leaf.