Chocolate Espresso SauceChris Gentile
Chocolate Espresso Sauce is a flavorful accompaniment to ice cream, fruit, or our favorite Bomboloni.
Cooks' Note:
•Sauce can be made 3 days ahead and kept chilled, covered. Warm over low heat before serving.
Recipe information
Total Time
10 minutes
Yield
Makes about 3/4 cup
Ingredients
1/2 tablespoon instant espresso powder
1/3 cup water
1 1/2 tablespoons light corn syrup
1/4 teaspoon vanilla extract
4 ounces bittersweet (60% cacao) chocolate, finely chopped
Preparation
Step 1
Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
Step 2
Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.
Recipe notes
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Coffee + Chocolate = Heaven
Some call it mocha. We just call it perfection.
