Chocolate Sorbet

Adapted from David Lebowitz's Chocolate Sorbet as posted on  Food52
Makes 1/2 quart (I'm guessing because I consumed so much prior to freezing that I cannot estimate the actual yield)
1/2 cup of dried fruit (prunes, dates and/or raisins)
1/2 cup of liquid to soak dried fruit (coffee, water, orange juice, armagnac)
~1 cup of water
1/2 cup minus 2 T unsweetened cocoa powder (I used natural)
3 ounces chopped unsweetened chocolate

Macerate/soak the dried fruit for about 12 hours.  The dried fruit should soak up the liquids and become soft (you can skip this step if your dried fruit is already soft).  Place dried fruit and about 1/4 cup of water in a pot along with unsweetened cocoa powder.  Heat until it starts to bubble, whisking frequently.
Remove from heat and add chopped unsweetened chocolate and mix until the chocolate melts.  Add the rest of the water, a few tablespoons at a time along with the vanilla. You'll want a nice creamy mixture.
Pour mixture into a blender and blend until smooth.  Let cool before transferring to the freezer (I didn't have an ice cream maker so I froze it in a container and mixed it every so often to prevent ice crystals).
Note: This is not a very sweet chocolate sorbet (I'd call it ice cream-- it's really creamy and smooth).  Use prunes for a more pronounced chocolate flavour with very little sweetness. Use dates for a sweeter ice cream. Use raisins for a sweet and tart ice cream-- you can even add spices like cinnamon and cayenne pepper for a Mexican chocolate ice cream.  Increase the amount of dried fruit for a more pronounced sweetness (you can probably add up to 1 cup of dried fruit-- just add water to smooth out the texture).