Chocolate Espresso Sauce

Italian Espresso

PREP TIME: 10 minutes

COOKING TIME: 20 minutes

SERVES/YIELD: Approximately 1½ cup

Ingredients

  • 1 cup heavy cream
  • 1 tsp. corn syrup
  • 3 tsp. espresso grounds
  • 1½ cup high quality 63% dark chocolate, such as Guittard
  • 2½ tbsp. Gustare Espresso Balsamic Vinegar

Directions

1

Heat heavy cream, corn syrup and espresso grounds to boil. Cover and allow to steep 20 minutes.

2

Reheat cream if necessary, and pour over chocolate. Allow to sit momentarily, then whisk to dissolve chocolate.

3

Strain sauce through fine mesh strainer or chinois.

4

Stir in Espresso balsamic. Enjoy! It’s perfect as a dip with our Blood Orange Espresso Churros.

Notes

May be stored in the refrigerator for up to a week or in the freezer for 2-3 months. Cover surface of sauce/ganache directly with saran wrap to minimize oxidation and prevent formation of “skin.” Follow by wrapping storage container itself. Reheat gently in microwave or over a double boiler, stirring occasionally

Recipe Tags

#Desserts, #Holiday Entertaining, #Pesto, #Pesto, Sauces, Spreads & Salsas, #Sauces, #Spreads & Salsas

Products Featured In This Recipe

Italian Espresso

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