Chocolate Chili Sorbet
3 cups distilled water
1 cup sugar
2/3 cup unsweetened cocoa powder
1/2 tsp chili powder
1/8 tsp ground cinnamon
1/8 tsp salt
100g good quality dark (70%) chocolate, finely chopped
1/2 tsp coffee extract
In a medium saucepan, bring the water, sugar, cocoa powder, chili powder, cinnamon and salt to a gentle boil, whisking the mixture now and then.
Remove from heat, and add the chocolate and coffee extract, whisking both until well combined, and the chocolate is fully melted. Pour into a container large enough (9×13″ baking pan will do), and place in the freezer for several hours.
When the sorbet is just about frozen but is still soft, scoop into a blender and blend until the mixture is thick and creamy (could use a hand blender). Pour the sorbet back into the same container and freeze again. Enjoy!