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Title: Chocolate Espresso Sauce Categories: None Yield: 1 Servings 1/4 c Espresso beans 1 c Heavy cream 1/2 c Granulated sugar 6 oz Bittersweet chocolate; -coarsely chopped 2 tb Unsalted butter 1 ts Vanilla extract Preheat the oven to 325 F. Place the espresso beans on a baking sheet and roast for 5-10 minutes, just until you can begin to smell their aroma. Remove beans and allow to cool. Place in a coffee grinder and grind coarsely. Place the beans in a small sauce pan with the heavy cream and bring to a boil, remove from heat and let sit for 30 minutes. Strain the heavy cream through a fine mesh strainer into a bowl. Return the infused cream to the saucepan with the sugar and bring to a boil. Remove from heat and add chocolate and butter and vanilla and stir until smooth. Cover and keep warm until ready to use. Posted to recipelu-digest Volume 01 Number 473 by "bunny" |