Bittersweet Chocolate Mocha Sorbet

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Title: Bittersweet Chocolate Mocha Sorbet
Categories:
Yield: 1 serving

6 oz bittersweet chocolate;
-melted
1 tb vegetable oil
2 1/2 c water
1/4 c sugar
2 tb instant espresso coffee
-powder
1/2 c light corn syrup
1 ts vanilla extract
ds salt

Melt chocolate in a microwave on Medium or in the top of a double boiler.
Stir in oil whe chocolate is completely melted and smooth. In a small
saucepan, bring water and sugar to a boil and cook for 2-3 minutes to
dissolve sugar. Stir in coffee. Combine warm melted chocolate with hot
water mixture and mix well. Pour into a blender. Add corn syrup,
vanilla, and salt. Blend well. Chill in the refrigerator until ready to
freeze. Blend for a few seconds before pouring into the ice cream maker.
Follow the manufacturer's instructions for freezing.




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Contributor: From Your Ice Cream Maker
Preparation Time: 0:00
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