Wednesday, June 16, 2010

Dark Chocolate Mocha Sorbet

I've only typed the title, and I'm already drooling.


6 oz bitter-sweet baking chocolate, coarsley chopped
1 Tbsp vegetable oil
1 1/2 c water
1/4 c sugar
2 Tbsp instant coffee/espresso powder
1/2 c light corn syrup
1 tsp vanilla
dash salt


  1. Melt chocolate in microwave on MEDIUM
  2. Stir in oil when chocolate is completely melted and smooth.
  3. In a small saucepan, bring water and sugar to boil and cook for 2-3 minutes to dissolve sugar.
  4. Remove from heat and stir in coffee.
  5. Combine warm melted chocolate with hot water mixture and mix well.
  6. Pour into a blender, add corn syrup, vanilla, and salt.
  7. Blend well.
  8. If using an ice cream maker - refrigerate until ready to freeze. Then follow your manufacturer's instructions.
  9. Otherwise, pour into a larger than sufficient tupperware container (you'll need room for stirring).
  10. Place in freezer for about an hour or so, remove and stir - be sure to scrape the sides and bottom where it will be more frozen. The idea is to avoid having a big frozen mocha frappuccino block (but, would that really be all that bad??).
  11. Repeat process of allowing to freeze for a while, then removing and stirring until the consistency is similar to a soft ice cream - or until you can't resist the temptation any longer!!
This is a very rich dessert - a little goes a long way! It's so delicious and definitely hits the spot when you need real chocolate!! Btw, I used turbinado sugar because that's what we have, but honestly, that's like drinking a diet soda with your cheeseburger and fries, right? I mean - there is half a cup of corn syrup in this recipe! Oh, but it's SO yummy!!!