Espresso Chocolate Sauce Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 1/3 cup strong coffee
  • 2 ounces unsweetened chocolate
  • 1/2 cup sugar
  • 3 tablespoons butter
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • Ice cream

Nutritional Facts

1 serving (2 tablespoons) equals 105 calories, 6 g fat (4 g saturated fat), 11 mg cholesterol, 44 mg sodium, 14 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. 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

Nutritional Facts

1 serving (2 tablespoons) equals 105 calories, 6 g fat (4 g saturated fat), 11 mg cholesterol, 44 mg sodium, 14 g carbohydrate, 1 g fiber, trace protein.

Reviews for Espresso Chocolate Sauce

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Reviewed Mar. 5, 2012

"Just now made it within half an hour of reading it online. I used 6 tablespoons of hersheys unsweetened cocoa and 2 tablespoons peanut oil to sub for the 2oz of choc and so far it tastes wonderful. has the consistency of hersheys syrup. I would make it again."

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