First combine the espresso, sugar, water, extract and maple syrup in a small pot. Bring to a boil and then reduce to medium heat. Stir for about 15-17 minutes until the coffee/sugar combo thickens. It won’t caramelize, but it will turn into a thicker texture, almost like syrup. Remove from heat and set aside.

In another bowl, combine the cocoa powder and chocolate chips. Add a pinch of sea salt here if you’d like. Pour in the hot coffee/sugar mixture and whisk all together until chocolate is melted and combined with the coffee.

Pour this mixtures in a tin lined with parchment paper. Feel free to add a few tablespoons of coffee or espresso beans on top. Place in the freezer for 8+ hrs.

Once the coffee chocolate mixture in frozen, cut or break up the frozen mixture into smaller pieces. This is so you can blend it together.

Place the chocolate espresso pieces in a food processor or blender. Blend until smooth texture has formed. It usually takes a few minutes. See photos in recipe.

Once smooth, use a spatula to place smooth mixture back in a medium size lined canister or square tin.

Let is freeze again for another 2-3 hours.

When ready to to serve, remove the canister from freezer and let it sit for 5 minutes to thaw. Then take an ice cream scooper and scoop into bowls or onto a cone.

Drizzle melted dark chocolate and nuts on top. Optional.

Sorbet will last in the freezer, covered, for up to a month.