Irish Coffee and Chocolate Sorbet

• 2 cups cold water
• 1 1/2 cups cold strong coffee
• 1 1/2 cups coarse unclear sugar
• 1 1/2 cups Dutch cocoa
• 8 ounces bittersweet chocolate, coarsely chopped
• 3 tablespoons Irish whisky
• 2 cups whipped cream

1. Heat water and coffee until almost boiling.
2. Stir in sugar and whisk until it is dissolved.
3. Put cocoa and chocolate in a bowl and mix together.
4. Pour water-coffee-sugar mixture over the cocoa-chocolate mixture and whisk all ingredients together over low heat until well blended.
5. Pass mixture through fine-mesh sieve and stir in Irish whisky.
6. Chill three hours in refrigerator on cold setting.
7. Put mixture in an ice cream maker and process according to manufacturer's directions.
8. Serve in tall tulip glasses and top off with whipped cream to create the appearance of Irish coffee.

cold water, coffee, coarse unclear sugar, dutch, bittersweet chocolate, irish whisky, whipped cream

Taken from cooking.nytimes.com/recipes/4831 (may not work)