For this recipe I use a cup that has a capacity of 250 ml!
Cook sugar syrup from water and sugar. (Boil for exactly 5 minutes after the first boil) Now stir 2 cups of espresso into this syrup and freeze in a flat bowl.
Before serving, shred the very dark chocolate in a food processor with a cleaver. Add the frozen sorbet and whip until frothy, add a dash of coffee liqueur to taste and serve immediately.
This is the lightest dessert I know and it hardly does any work, but it tastes amazingly good!
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