In medium saucepan over medium heat, bring water, sugar and cocoa powder to a boil, whisking constantly. Reduce heat and simmer until sugar is completely dissolved and cocoa is well blended, about 1 minute. Remove from heat and stir in chocolate until melted. Let cool completely.

Stir in orange zest and California walnuts. Cover and refrigerate until completely cold, about 4 hours.

Spoon chilled chocolate into shallow metal pan; freeze until almost firm, about 3 hours. Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour.

Alternatively, transfer chilled mixture to ice cream maker and prepare according to manufacturer’s instructions.

Chef’s Tip:
Use good quality chocolate to achieve the best results; do not use baking chocolate for this recipe.

Nutrition information per serving:
200 calories, 4g protein, 21g carbohydrates, 3g fiber, 0mg sodium, 12g total fat, 3.5g saturated fat.