2 c  Water
1 oz Semi-sweet chocolate --
Broken in 1/2 oz pie
2 c  Sugar
1 1/2 c  Brewed coffee -- full
Strength
6 oz Unsweetened chocolate --
Broken into 1/2-oz p
1 ts Pure vanilla extract

Heat the water, sugar, and coffee in a 2 1/2-qt saucepan over medium-high
heat. Whisk to dissolve the sugar. Bring the mixture to a boil. Place the
unsweetened and semisweet chocolate in a stainless steel bowl. Remove the
boiling liquid from the heat and pour 1 cup over the chocolate. Allow to
stand for 5 minutes. Vigorously whisk until completely smooth, about 3
minutes. Add the remaining hot liquid and whisk until smooth. Cool in an
ice-water bath to a temperature of 40-45~, about 18-20 minutes. When cold,
add the vanilla and stir to incorporate. Freeze in an ice cream freezer

following the manufacturers instructions. Transfer semi-frozen sorbet to a
plastic container, securely cover the container, then place for several
hours before serving. Serve within 2 days. Makes 2 quarts.