Mocha Java Sorbet

Ingredients

 * 2 cups water
 * 2 cups granulated sugar
 * 1 1/2 cups brewed coffee, full strength
 * 6 oz. unsweetened chocolate, broken into 1/2-oz. pieces
 * 2 oz. semisweet chocolate, broken into 1/2-oz. pieces
 * 1 tsp. pure vanilla extract

Directions

 * 1) Heat water, Sugar and coffee in saucepan over medium-high heat.
 * 2) Whisk to dissolve Sugar. Bring mixture to a boil. Place chocolates in stainless steel bowl.
 * 3) Remove boiling liquid from heat, and pour 1 cup over chocolate.
 * 4) Allow to stand for 5 minutes. Whisk until completely smooth, about 3 minutes.
 * 5) Add remaining hot liquid, and whisk until smooth.
 * 6) Cool in ice-water bath to temperature of 40 to 45F. When cold, stir in vanilla.
 * 7) Freeze in ice cream freezer.
 * 8) Transfer semifrozen sorbet to plastic container, securely cover and place in freezer for several hours.
 * 9) Serve within two days.