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Sorbet: Mocha Java Sorbet




Source of Recipe


Miss Misty


List of Ingredients




2 cups water
1 ounce semi-sweet chocolate
2 cups sugar
1 1/2 cups brewed coffee -- full strength
6 ounces unsweetened chocolate pieces
1 teaspoon pure vanilla extract


Recipe



Heat the water, sugar, and coffee in a 2 1/2-qt saucepan
over medium-high heat. Whisk to dissolve the sugar. Bring
the mixture to a boil. Place the unsweetened and semisweet
chocolate in a stainless steel bowl. Remove the boiling
liquid from the heat and pour 1 cup over the chocolate.
Allow to stand for 5 minutes. Vigorously whisk until
completely smooth, about 3 minutes. Add the remaining hot
liquid and whisk until smooth. Cool in an ice-water bath
to a temperature of 40-45:, about 18-20 minutes. When cold,
add the vanilla and stir to incorporate. Freeze in an ice
cream freezer following the manufacturer's instructions.
Transfer semi-frozen sorbet to a plastic container,
securely cover the container, then place in freezer for
several hours before serving.

YIELD: 2 Quarts