Step 1: In a medium saucepan, combine the water and granulated sugar. Place over medium heat and stir constantly until the sugar is completely dissolved. Ensure there are no grainy bits remaining.
Step 2: Whisk the unsweetened cocoa powder into the sugar mixture until it’s perfectly smooth and fully incorporated. Continue whisking until any lumps disappear.
Step 3: Remove the saucepan from the heat. Add the dark chocolate chips to the hot mixture and stir gently until the chocolate has fully melted and the mixture is silky smooth.
Step 4: Stir in the vanilla extract and a pinch of salt. The salt helps to balance and enhance the deep chocolate flavors.
Step 5: Allow the chocolate base to cool to room temperature. Once cooled, transfer the mixture to a container and refrigerate for at least 2 hours, or until it is thoroughly chilled. This is crucial for a smooth sorbet.
Step 6: Pour the well-chilled chocolate mixture into your ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency. The consistency should be similar to a thick milkshake.
Step 7: Transfer the churned sorbet into an airtight container. Freeze for at least 4 hours (or preferably overnight) until it becomes firm enough to scoop.
Step 8: When you’re ready to enjoy, let the sorbet sit at room temperature for a few minutes to soften slightly, making it easier to scoop. Serve in bowls or cones and delight in your homemade chocolate sorbet!