This versatile sauce has a nice shine and wonderful deep chocolate flavor. If you do not want the coffee flavor you can replace the espresso with water.
MAKE ABOUT: 1 cup
SHELF LIFE: up to 3 weeks
INGREDIENTS:
- ½ cup sugar
- ¼ cup water
- 1¾ ounces (½ cup) Dutch-processed cocoa powder, measured then sifted
- 1 ounce bittersweet chocolate, finely chopped (scant ¼ cup)
- ¼ teaspoon kosher salt
- ½ cup freshly brewed espresso or very strong coffee
- ½ teaspoon pure vanilla extract
INSTRUCTIONS:
- Mix the sugar and water in a small saucepan. Dip your fingers or a pastry brush in water and wash down the sides of the pan (stray sugar crystals can prevent the syrup from melting evenly). Put the pan over medium-high heat, bring to a boil, and cook until the sugar is completely dissolved. Remove from the heat.
- Combine the cocoa powder, chopped chocolate, and salt in a medium heatproof bowl.
- Pour the sugar syrup over the chocolate and let stand without stirring for 1 to 2 minutes. Whisk until smooth and slowly whisk in the espresso and vanilla.
- Let the sauce cool slightly and use warm or at room temperature.
- Transfer any unused sauce to a covered container and store in the refrigerator. Rewarm before using.
ADDITIONAL INFORMATION:
- Shelf life: up to 3 weeks
