Bittersweet Chocolate Mocha Sorbet

6 oz Bittersweet chocolate; melted
1 tb Vegetable oil
2 1/2 c Water
1/4 c Sugar
2 tb Instant espresso coffee powder
1/2 c Light corn syrup
1 ts Vanilla extract
1 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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