Recipes

Mocha Caramel Sauce

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Mocha Caramel Sauce

Mocha Caramel Sauce

amanda

Equipment

  • Espresso Machine

  • Coffee Grinder

  • Saucepan

  • Heavy Cream

  • Whisk

  • Fine Mesh Sieve

  • Silicone Spatula

  • Measuring Cups

  • Digital Scale

  • Mixing Bowls

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

Instructions

1

Instruction 1

Stir together cream and espresso powder.
2

Instruction 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.
3

Instruction 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.
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