Ingredients Edit

Directions Edit

  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.

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