Bittersweet Chocolate Mocha Sorbet

• 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

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

bittersweet chocolate, vegetable oil, water, sugar, coffee powder, light corn syrup, vanilla extract, salt

Taken from www.foodgeeks.com/recipes/1418 (may not work)