Building on a recipe by Ina Garten (Barefoot Contessa), this chocolate sorbet will carry sufficient complexity to satisfy most chocoholics, despite its low fat composition.
Ingredients
150 ml (about ¾ cup) sugar
about 75 ml (slightly less than ⅓ cup) Agave nectar (or other equivalent inverted sugar)
110 ml (1/2 cup) cocoa-powder of good quality
¼ teaspoon genuine vanilla powder (or extract) of good quality
about ¼ teaspoon ground cinnamon
about ¼ teaspoon ground cardamom
(optional: about ¼ teaspoon ground chile pepper)
good pinch of salt
about 470 ml (2 cups) water
50 ml (1/4 cup) strong coffee (preferably espresso)
Mix water, sugar, cocoa powder and the other spices (except for the coffee, and the - optional - chile pepper) that you use and bring close to a simmering boil.
Stir in the coffee, and simmer until all that should dissolve has done so.
Take off from the heat and add the Agar agar powder to the hot liquid (as well as the chile pepper, if using): whisk well until all has dissolved completely, then let cool down.
Check the sugar level using the Egg test (or a saccarometer, if you have one), and - if necessary - add either more water or more sugar until the sweetness-level is OK.
Add - if using - any coffee liquor to the base.
Chill the sorbet base in the refrigerator, then churn in your ice cream machine according to instructions OR still-freeze in your freezer.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2012/11/chocolate-sorbet-spicy-and-relatively-lean/