| • | Pour water in a medium saucepan and place over heat.
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| • | Boil the water and stir in sugar and unsweetened cocoa.
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| • | Reduce the heat and simmer for 5 minutes, stirring occasionally.
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| • | Remove the pan from heat and add bittersweet chocolate and vanilla extract.
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| • | Stir continuously to melt the chocolate.
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| • | Cover the pan and chill completely in the refrigerator.
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| • | Remove and pour the chocolate mixture into a freezer can and put it in the freezer, uncovered.
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| • | Remove after the mixture has set and blend it in a food processor. Put it back into the freezer.
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| • | Repeat 2 to 3 times.
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| • | Finally, cover and freeze the sorbet for about 1 hour or until firm. |
