500 ml hot water
200 grams dark chocolate chips
100 grams sugar
60 grams unsweetened cocoa powder
2 teaspoons espresso granules
1 teaspoon vanilla
1 tablespoon dark rum
Take about half of the warm water (300 ml) and whisk in the sifted cocoa powder, sugar and espresso granules, then put it over medium heat and bring it to a boil. Let it boil for 1 minute, then remove from heat and pour in the rest of the warm water. Add the chocolate chips and stir until they are completely melted. Let the mixture cool down slightly and stir in the vanilla and rum.
Leave the sorbet mixture to cool completely (I put mine in the fridge for 4 hours), stir well and pour it into your ice-cream machine and process according to the manufacturer's instructions. Once made, transfer the sorbet to a container with lid and let it sit in the freezer for a few hours. Serve with fruit of your choice and white chocolate shavings for garnish.