Mocha Java Sorbet

Ingredients

• 2 cups water
• 2 cups granulated sugar
• 1½ cups brewed coffee, full strength
• 6 oz unsweetened chocolate, broken into ½-oz pieces
• 2 oz semisweet chocolate, broken into ½-oz pieces
• 1 tsp pure vanilla extract

Procedures

1. Heat water, sugar and coffee in saucepan over medium-high heat.
2. Whisk to dissolve sugar.
3. Bring mixture to a boil.
4. Place chocolates in stainless steel bowl.
5. Remove boiling liquid from heat, and pour 1 cup over chocolate.
6. Allow to stand for 5 minutes.
7. Whisk until completely smooth, about 3 minutes.
8. Add remaining hot liquid, and whisk until smooth.
9. Cool in ice-water bath to temperature of 40 to 45 °F.
10. When cold, stir in vanilla.
11. Freeze in ice cream freezer.
12. Transfer semi-frozen sorbet to plastic container, securely cover and place in freezer for several hours.
13. Serve within two days.