I have a problem. An addiction. It crops up when I’m stressed. And when I’m relaxed. When I’m upset, and when I’m elated.

I need chocolate. I crave chocolate. I wish I were one of those people who don’t like chocolate. To be honest, though, I was shocked to learn that those people actually exist. I’m still not sure I believe in them.

But I was talking about me. And chocolate.

I try to keep the addiction in moderation. I try to limit myself to a wee piece of quality chocolate every now and then. And that’s fine. That works. That keeps my chocolate-devouring monster at bay. Most of the time.

I have been known to fly into a chocolate-eating frenzy, though. (I don’t like to admit that, but it’s true.) Happily, I think I’ve found something to keep even those times in check.

I originally saw David Leibovitz‘s chocolate sorbet recipe at Smitten Kitchen. That was yesterday afternoon. Last night after the kids were in bed, I drove to the store for some chocolate. By midnight, I was eating sorbet.

And what a sorbet it was. I’d never thought of sorbet as anything but a fruity treat before. That was a mistake. This chocolate sorbet is pure, unadulterated chocolate. It’s perfect.

Chocolate Sorbet
from “The Perfect Scoop”
2 1/4 cups water
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces bittersweet or semisweet chocolate, finely chopped — I used chocolate chips
1/2 teaspoon vanilla extract

In a large saucepan (“Yes,” says Deb of Smitten Kitchen, “you must use a large one or it will bubble over. Trust me.” She’s not kidding.), whisk together 1 1/2 cups of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

A little quality chocolate goes a long way, so I’m hoping this recipe will Work For Me in my effort not to eat every piece of chocolate in my path.

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