Wednesday

coffee & chocolate


chocolate & coffee is one of those perfect combinations. so when i came home from a recent job with some really nice chocolate and saw this recipe while going through old magazines, i knew exactly what to do - run out and buy some haagen-dazs coffee ice cream immediately! this mocha caramel sauce is from a 2006 issue of gourmet and is definitely worth the few extra minutes it takes to make caramel and melt chocolate for an amazing homemade dessert. i'm sure it would be great poured over any flavor ice cream but coffee was just the thing for us. enjoy!

Mocha Caramel Sauce

1 cup heavy cream
3 1/2 tsp instant espresso powder
1/2 cup sugar
4 oz bittersweet chocolate, finely chopped
1/8 tsp salt
in a small bowl, stir together cream and espresso powder. cook sugar in a heavy saucepan over medium heat, undisturbed, until it begins to melt. continue to cook, swirling the pan gently, until a deep golden caramel color. remove from heat and let sit 1 minute. very carefully pour in espresso cream - mixture will steam and bubble. then cook over low heat, stirring, until caramel is dissolved. add chocolate and salt and cook until sauce it smooth. serve warm or at room temperature.

6 comments:

Jennifer said...

What an awesome flavour combination!! MMMM

Jen said...

oh dear...

lisa said...

You can't go wrong with any chocolate and coffee combination...though I have to say, that sauce would be delicious on simple vanilla ice cream too.

LoveFeast Table said...

Seriously think this went straight to my hips just looking at it!! One can never go wrong with this combo! Off to pull a shot of espresso! Thanks for the inspiration!

Catherine said...

I just made this for a family of 10. My skinny aunts asked for only a drop of the sauce, and within 30 seconds were all begging for more, "This time just pour it on!"

Thanks for another great recipe and beautiful photos!

Femke said...

Wauw!
Delicious!

Check my blog http://heeerlijk.blogspot.com/

You are nominated for the Kreative Blogger Award!

Greetings,
Femke