A very rich, very intense delivery mechanism for dark chocolate, this sorbet cuts out anything that might distract from the chocolate itself, omitting the muffling effect of eggs and cream and keeping the focus squarely on the cacao. Use the best cocoa powder and chocolate you can get your hands on, as there isn’t anything for the chocolate to hide behind. I love to serve little scoops of this at the end of a rich meal, along with a similarly sized cup of espresso or Turkish coffee for each guest. As with the other very chocolate-forward recipes in this chapter of the book, dates are the backup dancers to chocolate’s Beyoncé: think of the date molasses as a flavor enhancer, not the star of the show. That said, if you are making this in early autumn, when rutab dates are in season, try folding them directly into the just-churned ice cream for a luscious ready-to-go date ripple. I also highly recommend serving this with the optional Warm Salted Dates (recipe below), which act like a sor