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Sauce: Chocolate Espresso Sauce

Source of Recipe


From "Pure Chocolate" by Fran Bigelow






List of Ingredients



• 8 ounces bittersweet chocolate, finely chopped
  
• 1/2 cup plus 2 Tbsp brewed espresso or triple-strength coffee, room temperature
  






Instructions



1. In a double boiler, melt the chocolate over low heat.
   
   
2. Remove the top of the double boiler when the chocolate is nearly melted, and stir until glossy and smooth. Add the espresso all at once, and whisk until the sauce is completely smooth. Set aside to cool slightly.
   
   Serve warm or store in a sealed container in the refrigerator. Reheat gently to serve.
   
   Makes 1-1/4 cups.