Coffee and Chocolate Sorbet
ready in 25 min.
Combine the water, both sugars, and the cocoa. Bring slowly to a boil and then simmer for 4-5 minutes, whisking until the sugar dissolves. Reduce the heat and simmer for 3 minutes.
Off the heat, stir in the chocolate, vanilla, and espresso powder until thoroughly dissolved. Let cool then chill in the refrigerator. Freeze in an ice cream maker according to the manufacturer's instructions.
To serve, transfer the sorbet to the refrigerator to soften at least 20 minutes before serving. Add a sprig of thyme for garnish.