Our 30 acres of coffee plants produce tons of beans each year for smooth distinctive Kona coffee, which we use in this recipe.—Roz Roy Bayview Farms, Roz Roy, Honaunau, Hawaii
- 1/3 cup strong coffee
- 2 ounces unsweetened chocolate
- 1/2 cup sugar
- 3 tablespoons butter
- 1/4 teaspoon vanilla extract
- Ice cream
- In a saucepan over low heat, cook and stir coffee and chocolate until chocolate is melted. Add sugar and butter; cook and stir until the sugar is dissolved and the butter is melted. Remove from the heat; stir in vanilla. Serve over ice cream. Yield: 1 cup.
Originally published as Espresso Chocolate Sauce in Taste of Home December/January 1998, p65
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