Richer Chocolate Option: You can stir ½ cup dairy-free dark chocolate with the cocoa and salt, whisking until melted.
Flavor Depth Options: You can also add a teaspoon or two of espresso or a tablespoon or two of Kahlúa with the vanilla. The Kahlúa will also help lessen ice crystals in the final chocolate sorbet.
Flavor Options: You can add peppermint extract, orange extract, or other extracts with the vanilla or in place of it. Start with just ¼ teaspoon of the flavor extract, and add to taste.
No Ice Cream Maker Option: Pour the cooled sorbet mixture into a shallow, freezer-safe dish, place it in the freezer, and stir it every 30 minutes to 1 hour by hand or with a hand mixer, until the sorbet is smooth and frozen.