2-1/2 - cup water

1/4 - cup sugar

2 - Tablespoon instant espresso coffee powder

1/2 - cup light corn syrup

1 - teaspoon vanilla extract

dash salt

• Melt chocolate in a microwave on MEDIUM or in the top of a double boiler. 
• Stir in oil when chocolate is completely melted and smooth. 
• In a small saucepan, bring water and sugar to boil and cook for 2 to 3 minutes to dissolve the sugar. 
• Stir in coffee. 
• Combine warm melted chocolate with hot water mixture and mix well.
• Pour into a blender; add corn syrup, vanilla and salt. Blend well. 
• Chill in the refrigerator until ready to freeze. 
• Blend for a few seconds before pouring into the ice cream maker.