----- Now You're Cooking! v4.20 [Meal-Master Export Format]

      Title: Bittersweet Chocolate Mocha Sorbet
 Categories:
      Yield: 1 serving

      6 oz bittersweet chocolate;
           -melted
      1 tb vegetable oil
  2 1/2 c  water
    1/4 c  sugar
      2 tb instant espresso coffee
           -powder
    1/2 c  light corn syrup
      1 ts vanilla extract
        ds salt

  Melt chocolate in a microwave on Medium or in the top of a double boiler.
  Stir in oil whe chocolate is completely melted and smooth.  In a small
  saucepan, bring water and sugar to a boil and cook for 2-3 minutes to
  dissolve sugar.  Stir in coffee.  Combine warm melted chocolate with hot
  water mixture and mix well.  Pour into a blender.  Add corn syrup,
  vanilla, and salt.  Blend well.  Chill in the refrigerator until ready to
  freeze.  Blend for a few seconds before pouring into the ice cream maker.
  Follow the manufacturer's instructions for freezing.




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  Contributor:  From Your Ice Cream Maker
  Preparation Time:  0:00
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