Recipe - Bittersweet Chocolate Mocha Sorbet

6 ounce Bittersweet chocolate;
melted
1 tablespoon Vegetable oil
2 One half cup Water
One fourth cup Sugar
2 tablespoon Instant espresso coffee
powder
One half cup Light corn syrup
1 teaspoon Vanilla extract
1 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 23
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.

Recipe by: From Your Ice Cream Maker

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