YIELD: 1 CUP
Espresso and cocoa powders combine for a sinfully rich sauce. Easy to make, it is great served warm over ice cream, or drizzled onto cheesecakes for an extra-special touch.
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Ingredients
⅔ cup dark cocoa powder
½ teaspoon espresso powder
1⅔ cups sugar
1¼ cups water
1½ teaspoons vanilla extract
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Directions
- In a medium saucepan, whisk together the cocoa powder, espresso powder, sugar, and water.
- Over medium heat, bring the mixture to a boil and let cook for 1 minute, while stirring constantly.
- Remove from heat and stir in vanilla extract.
- Let cool before transferring to an airtight container.
- Store in refrigerator for up to 2 weeks and reheat to serve warm or use cold.
