Chocolate Rum Sorbet Recipe

Directions:

1. Chop the chocolate into medium-sized pieces. Place in a food processor and process until fine.
2. Add sugar and espresso powder and process for about 10 seconds.
3. With motor running, add 1 cup of boiling water through the feed tube and continue to process another 10 seconds.
4. Transfer to a heavy saucepan. Add the remaining 1 cup of boiling water and stir over moderate heat until the mixture comes to a boil. Reduce heat and simmer, stirring occasionally, for 5-6 minutes. Remove from heat.
5. Let cool to room temperature. Stir in vanilla and rum. Refrigerate several hours, or overnight.
6. Transfer to ice cream freezer and freeze according to manufacturer's directions. Freeze 1-2 hours before serving.