Espresso Chocolate Sauce Recipe
This espresso chocolate sauce combines rich cocoa and robust espresso, creating a velvety topping perfect for desserts or spooning directly into your mouth.
Ingredients
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon instant espresso powder
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Heat the Cream
- In a medium saucepan, heat the heavy cream over medium heat until it simmers, but don’t boil it.
- Add Chocolate
- Remove from heat and stir in the chocolate chips. Let them sit for a minute to melt.
- Mix in Espresso
- Whisk in the instant espresso powder, granulated sugar, vanilla extract, and salt until smooth and shiny.
- Cool
- Let the sauce cool slightly before transferring it to an airtight container.
- Serve
- Drizzle over ice cream, pancakes, or whatever your heart desires.
Notes
Nutritional Values (Per Serving)
- Calories: 140
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Calcium: 4%
- Iron: 6%
- Vitamin E: 2%
- Magnesium: 2%
- Potassium: 3%
Additional Notes
- Feel free to adjust the espresso level for your preferred caffeine fix.
- This sauce can be stored in the fridge for up to a week—if it lasts that long! Enjoy the ultimate indulgence!