In a skillet combine Cacao Powder (15 gram) and Powdered Erythritol (50 gram). Slowly pour in Rice Milk (400 gram) and bring to a boil.
Chop up the 72% Dark Chocolate (70 gram) and stir it into the hot milk, until completely melted.
Let is cool down completely, then transfer into your fridge for a couple of hours. When cold, pour mixture into your ice cream maker and process as per manufacturer instructions.
Serve your chocolate sorbet right up for a creamier texture, or transfer into a container and freeze it. Feel free to serve with chopped nuts, drizzled with caramel sauce or topped with vegan whipped cream!