----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Bittersweet Chocolate Mocha Sorbet
       Yield: 1 serving
       6 oz bittersweet chocolate;
       1 tb vegetable oil
   2 1/2 c  water
     1/4 c  sugar
       2 tb instant espresso coffee
     1/2 c  light corn syrup
       1 ts vanilla extract
         ds salt
   Melt chocolate in a microwave on Medium or in the top of a double boiler.
   Stir in oil whe chocolate is completely melted and smooth.  In a small
   saucepan, bring water and sugar to a boil and cook for 2-3 minutes to
   dissolve sugar.  Stir in coffee.  Combine warm melted chocolate with hot
   water mixture and mix well.  Pour into a blender.  Add corn syrup,
   vanilla, and salt.  Blend well.  Chill in the refrigerator until ready to
   freeze.  Blend for a few seconds before pouring into the ice cream maker.
   Follow the manufacturer’s instructions for freezing.
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   Contributor:  From Your Ice Cream Maker
   Preparation Time:  0:00