Ultimate Chocolate Sorbet
unsweetened cocoa powder
semisweet chocolate chips
½ oz, chopped
½ tsp, or powdered instant coffee
- In a medium saucepan, combine sugar, cocoa, honey, espresso powder, chocolate and 1/2 cup water. Bring to a simmer and cook until sugar is dissolved, 2 to 3 minutes. Remove from heat and stir in 1 1/2 cups water.
- Transfer to a 13x9-inch (33x23 cm) baking pan. Freeze until just frozen, 2 to 3 hours.
- Transfer to a food processor and purée.
- Scrape into a quart-size airtight container and freeze until firm. If sorbet loses its velvety texture, reprocess before serving.