1 cup minus 2tsp sugar
1/8 tsp salt
2 tbsp corn syrup, light
1/2 cup cocoa powder (unsweetened)
2 cups water

What you need:
Medium Saucepan
Glass baking dish (brownie size 13x9)
Blender or Food Processor

Add cocoa, salt, and sugar to saucepan. Blend with whisk. Slowly add water, whisking as you add. Mix in corn syrup.

Stir over medium heat, being careful not to boil the mixture, until the sugar dissolves. Refrigerate until cold (1hr or more).

Pour cold sorbet mixture into the baking dish and freeze until firm - stirring every half hour or so for the first 3 hours to maintain the mixture (5 hours or so total). If you wait too long (overnight) it may harden too much.

Once firm, remove sorbet in pieces and add to food processor or blender, puree until smooth and creamy. Spoon into airtight container and store in the freezer (will keep for a few days, but should be consumed within a day for best flavor.)

Always let the sorbet soften for a few minutes at room temperature before serving.