Dark And Dense Chocolate Sorbet

12 oz. bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
3 C. water
1 3/4 C. sugar
1 T. instant espresso powder
1/8 t. salt

Finely chop chocolate in processor.

Stir 3 cups water, sugar, espresso powder and salt in heavy saucepan over medium heat until sugar dissolves and syrup comes to boil.

With processor running, gradually add boiling syrup to chocolate; blend until smooth, scraping down sides of bowl. Transfer mixture to bowl; chill.

Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container; freeze overnight.

Makes about 2 cups.