Dark And Dense Chocolate Sorbet
12 oz. bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
3 C. water
1 3/4 C. sugar
1 T. instant espresso powder
1/8 t. salt
Finely chop chocolate in processor.
Stir 3 cups water, sugar, espresso powder and salt in heavy saucepan over medium heat until sugar dissolves and syrup comes to boil.
With processor running, gradually add boiling syrup to chocolate; blend until smooth, scraping down sides of bowl. Transfer mixture to bowl; chill.
Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container; freeze overnight.
Makes about 2 cups.
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