Espresso Chocolate Sauce Recipe

Chocolate-Espresso SauceI eat it with a spoon.

I dip my biscotti in it.

I drizzle it over my ice cream.

I cover strawberries with it.

I pour it over bananas.

Really, I could drink it.

Over the weekend I served it with Individual Chocolate-Coffee Mud Pies for my dad’s birthday.  (We’ll have that tomorrow.  Stay tuned.)

Chocolate-Espresso SauceRecipe is below.

Espresso Chocolate Sauce Recipe
Prep time
Total time
Serves: Makes about 1¼ cup
  • 1 cup finely chopped semisweet chocolate
  • ¼ cup salted butter (I'm a Kerrygold fan)
  • 1½ tablespoons instant espresso (I like Medaglia D' Oro)
  • ¾ teaspoon pure vanilla
  • 1 tablespoon heavy cream
  1. Add all of the ingredients except the cream, to a small saucepan.
  2. Place the saucepan over low heat and let the chocolate and butter melt. (You can do this without a double boiler because of the butter -- chocolate alone shouldn't be melted this way.)
  3. Gently stir to blend
  4. Add the cream and stir once again.
  5. Serve!
You can store this for at least a week in the refrigerator. It will firm up, but just warm it gently to serve.

This is not a sponsored post.  I always like to tell you about brands I love.

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