Bittersweet Chocolate Mocha Sorbet
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Ingredients
| 6 oz. | bittersweet chocolate, melted | | 1 tbsp. | vegetable oil | | 2-1/2 cup | water | | 1/4 cup | sugar | | 2 tbsp. | instant espresso coffee powder | | 1/2 cup | light corn syrup | | 1 tsp. | vanilla extract | | 1 dash | salt |
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Instructions
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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