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Espresso Chocolate Sauce

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
    1 cup


  • 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.

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  • amazon36
    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.