- 1/3 cup strong coffee
- 2 squares (1 ounce each) unsweetened chocolate
- 1/2 cup sugar
- 3 tablespoons butter or margarine
- 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.
Reviews forEspresso Chocolate Sauce
"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."