Might you think this is a caffeine jolting chocolate sauce? I would if I saw the ingredients. Since caffeine doesn’t affect me like it does so many other people, I’m probably not a great judge of the impact the caffeine in this recipe may have. Espresso combined with chocolate…..
Let’s start with why this recipe was created. I made some cookies for an event I was going to and they turned out rather plain for my taste. It was a classic biscotti recipe that was supposed to be more like a cookie/cracker rather than a sweet cookie. I was concerned the people eating these cookies would think they were bland and not like them, so I thought they needed to be kicked up a notch.
Well, my mind went directly to chocolate (whose wouldn’t right?) and an added bonus of espresso. I put the sauce in a little dipping bowl for the guests to have the choice to dip or not to dip into the chocolate. To my surprise, most did dip and went back for more!
There is so little sauce that ends up on the cookie that a short dip may not have the caffeine jolt one might think. But that is for you to judge.
This sauce is also good drizzled over vanilla ice cream or lemon cake, or, or, or….
Only a few ingredients for this sauce.
Ready to dip in or drizzle on!
- • 1/2 cup chopped chocolate
- • ¼ cup butter
- • 3 tablespoons regular espresso finely ground (or 1½ tablespoons instant espresso)
- • ¾ teaspoon pure vanilla
- • 1-2 tablespoons heavy cream
- Add all of the ingredients to a small saucepan (except the cream).
- Simmer over low heat to let the chocolate and butter melt slowly. (You do not need a double boiler for this process.)
- Gently stir a few times to blend.
- When chocolate and espresso mixture is melted and well blended, add the cream and stir in.
- Sauce is ready to serve. (It will solidify as it sits.)
- Use it as a dip for cookies, vegetables, cake, or drizzle over ice cream.