Mocha Sorbet

• 2/3 cup semi-sweet chocolate chips
• 1/4 cup sugar
• 2 cups espresso (brewed or instant)
• Whipped cream (optional)

1. In a small, heavy saucepan on low heat, melt the chocolate chips and sugar in the espresso, stirring frequently.
2. Ladle or pour the mocha mixture into two ice cube trays and freeze for at least 4 hours.
3. When ready to serve, release the cubes and allow them to soften at room temperature for about 5 minutes.
4. (They should be soft enough to facilitate pureeing, but not melted.)
5. In a food processor, whirl the cubes until smooth, in batches if necessary.
6. Serve immediately, topped with whipped cream if you like.
7. The mocha mixture can be made ahead, frozen in cubes, and kept in the freezer for up to 2 weeks.
8. Keep the frozen cubes in a freezer bag until ready to serve.

semisweet chocolate chips, sugar, espresso, cream

Taken from www.epicurious.com/recipes/food/views/mocha-sorbet-377230 (may not work)