Chocolate Sorbet

This is straight out of the David Lebovitz ice cream book, the Perfect Scoop, except I added 2 eggwhites as it was too dense making it using my technique (stickblender instead of ice cream maker). Also converted to weights rather than measures -- so much easier that way.

Chocolate Sorbet:
2 1/4 vanilla water
8oz vanilla sugar
2.5 oz cocoa powder
salt
6 oz bittersweet chocolate
2 egg whites
vanilla extract

whisk 1 1/2 c of the water with sugar/cocoa/salt. Boil for 3 min. Take off of heat, add chocolate, water. Stickblend it to insure it is well mixed. Add rest of the water. Freeze. Beat the eggwhites till stiff, fold in to partially frozen sorbet. Add vanilla extract. Freeze.