Jamocha Chocolate Sorbet


4 ounces bittersweet chocolate, finely chopped
1/2 cup unsweetened nonalkalized cocoa powder
1 tablespoon instant espresso powder
2 cups water
1 1/4 cups granulated sugar
2 to 3 teaspoons dark rum (optional)

Dark chocolate espresso beans
Grated bittersweet chocolate


1. Make sorbet: In a medium bowl, combine chocolate, cocoa and espresso powder and whisk to blend. In a medium saucepan, combine water and sugar. Cook over medium heat, stirring occasionally, until sugar dissolves. Bring syrup to a boil, reduce heat and simmer for 2-3 minutes. Pour sugar syrup over chocolate mixture. Let mixture stand for 30 seconds. Gently whisk until smooth. Let cool to room temperature, stirring occasionally. Whisk in rum, if desired. Cover base and refrigerate until well chilled, 2-3 hours.

2. Whisk chilled sorbet base until smooth. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Pack sorbet into a 1-quart container and freeze for 2-3 hours or overnight.

3. Serve sorbet: Place 2 or 3 scoops of chocolate sorbet in each of 6 martini glasses. Garnish each serving with a few chocolate-covered coffee beans and a sprinkling of grated chocolate. Serve immediately.

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