Mocha Caramel SauceRomulo Yanes
Espresso gives this gooey, sensuous sauce a very grown-up flavor. It's perfect drizzled over ice cream.
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
1 cup heavy cream
3 1/2 teaspoons instant-espresso powder
1/2 cup sugar
4 oz fine-quality bittersweet chocolate (not unsweetened; no more than 60% cacao), finely chopped
1/8 teaspoon salt
Preparation
Step 1
Stir together cream and espresso powder.
Step 2
Cook sugar in a dry 2-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.
Step 3
Remove from heat and carefully pour in espresso cream (mixture will steam and bubble vigorously), then cook over low heat, stirring, until caramel is dissolved, 1 to 2 minutes. Add chocolate and salt and cook, stirring, until sauce is smooth. Serve warm or at room temperature.
