Mocha Java Sorbet

Combine water and granulated sugar in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.

Add the broken unsweetened chocolate and semisweet chocolate pieces to the boiling sugar syrup, stirring constantly until the chocolate is completely melted and smooth.

Remove the saucepan from heat and let the chocolate mixture cool for 2–3 minutes, then pour in the brewed coffee and vanilla extract, stirring to combine thoroughly.

Transfer the mocha mixture to a bowl and refrigerate until it is completely chilled, approximately 1–2 hours or until it reaches about 40°F.

Pour the chilled mocha mixture into an ice cream maker and churn according to the manufacturer's instructions, usually 20–25 minutes, until the sorbet reaches a soft-serve consistency.

Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours before serving, or until it reaches the desired firmness.