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Bittersweet Chocolate Mocha Sorbet
Makes 1 quart.

6 - ounces bittersweet chocolate, melted

1 - Tablespoon vegetable oil

2-1/2 - cup water

1/4 - cup sugar

2 - Tablespoon instant espresso coffee powder

1/2 - cup light corn syrup

1 - teaspoon vanilla extract

dash salt

  • Melt chocolate in a microwave on MEDIUM or in the top of a double boiler. 
  • Stir in oil when chocolate is completely melted and smooth. 
  • In a small saucepan, bring water and sugar to boil and cook for 2 to 3 minutes to dissolve the 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.

Freeze according to manufacturer's directions.

Ice Cream Making Tips

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