Add the sugar, cocoa powder, salt, coffee extract, chocolate and water in a medium size saucepan and start heating over medium heat.

Bring to a boil and simmer until the sugar and chocolate have disolved. Make sure you stir the pan continuously to prevent the mixture catching (burning).

Remove from heat, add vanilla extract and alcohol (if using). Transfer to a plastic tub with a lid and leave to chill in the fridge for few hours.

At this point, if you have a ice cream maker add the mixture to your machine and follow the manufacturer's instructions.

If you haven't got a ice cream maker, leave out the alcohol at the last stage, put the mixture into a large shallow plastic tub (or use something like a shallow cake tin) to a freezer and set your watch to 60 minutes.

Basically for the next few hours, take the tub out of the freezer and with a fork mash up and rake up the sorbet and then put back to freezer.

This replicates the ice cream maker churning the sorbet and preventing it from just freezing in one solid block. By 'raking up' the chocolate sorbet you are keeping the ice in small flakes, which makes is so lovely and soft.

After about 4-5 hrs, the chocolate sorbet is ready and you can add the alcohol and then either serve it or leave it in the freezer and use at a later stage. Because you've done all the fluffing up and raking of the sorbet, it won't set solid.