Chocolate Sorbet - cooking recipe

Ingredients

1/2 c. sugar
1/3 c. unsweetened cocoa powder
1/4 c. honey
1/2 tsp. instant Espresso or coffee powder
1/2 oz. (1/2 sq.) unsweetened chocolate, chopped

Preparation

In a medium saucepan, combine the sugar, cocoa, honey, Espresso powder, chocolate and 1/2 cup water. Bring to a simmer and cook until the sugar is dissolved, 2 to 3 minutes. Remove from the heat and stir in 1 1/2 cups water. Transfer to a 13 x 9-inch baking pan. Freeze until frozen, 2 to 3 hours. Transfer to a food processor and puree. Scrape into a quart size, airtight container and freeze until firm. If the sorbet loses it's velvety texture, re-process right before serving.