Chocolate Sorbet

• 12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
• 3 cups water
• 1 3/4 cups sugar
• 1 tablespoon instant espresso powder
• 1/8 teaspoon salt

1. Finely chop chocolate in processor.
2. Stir 3 cups water, sugar, espresso powder and salt in heavy saucepan over medium heat until sugar dissolves and syrup comes to boil.
3. With processor running, gradually add boiling syrup to chocolate; blend until smooth, scraping down sides of bowl.
4. Transfer mixture to bowl; chill.
5. Process mixture in ice cream maker according to manufacturer's instructions.
6. Transfer to container; freeze overnight.

bittersweet, water, sugar, espresso powder, salt

Taken from www.epicurious.com/recipes/food/views/chocolate-sorbet-100168 (may not work)