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Mocha Java Sorbet

Source of Recipe


Marcel Desaulniers






List of Ingredients



• 1-1/2 cups strong brewed coffee
  
• 2 cups water
  
• 2 cups sugar
  
• 6 ounces unsweetened chocolate, chopped
  
• 2 ounces semisweet chocolate, chopped
  
• 1 tsp vanilla extract
  






Instructions



1. Bring the coffee, water and sugar to a boil in a large saucepan over medium-high heat; stir until the sugar is dissolved.
   
   
2. Place both chocolates in a bowl and pour about 1 cup of the hot liquid over the chocolate. Let stand 5 minutes. Whisk vigorously until mixture is very smooth, about 3 minutes. (If the mixture is not smooth, the sorbet will be grainy.) Add the remaining hot liquid and whisk until smooth.
   
   
3. Place the bowl in a large bowl of ice and whisk while the mixture cools to a temperature between 40 and 45 degrees (F). Whisk in the vanilla.
   
   
4. Freeze mocha mixture in an ice cream maker following the manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for several hours before serving. Serve within 2 days.
   
   Makes 2 quarts.