This little recipe is great for ice cream drizzles or for dipping cookies. I enjoy coffee quite a bit, from dark roasts to blonde roasts, so for me, adding a coffee sauce to my dessert makes this recipe a must. Play around with your favorite kind of coffee and the bitterness of the chocolate until you find the perfect flavor. For myself, I used a raspberry coffee with 80% cacao, and it went great with vanilla ice cream.
2 cups freshly brewed coffee
10 ounces chopped bittersweet chocolate
3 tablespoons sugar
Salt
Use a pot that won’t disturb the coffee to bring it to a boil with medium-high heat. Remove the pot from the heat, add in your chocolate, whisk it until your chocolate is melted. Return the pot to the heat for 20 seconds, continually whisking until your sauce comes to a boil. Take the pot off the heat once more and add in your butter, sugar and 2 pinches of salt, whisking until the ingredients mix. Cool and refrigerate.
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