Mocha Caramel Sauce

Mocha Caramel Sauce
Photo by Romulo Yanes


  • ½ cup sugar
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 4 ounces fine-quality bittersweet chocolate (not unsweetened; no more than 60% cacao)
  • 3 ½ teaspoons instant-espresso powder

Stir together cream and espresso powder. Cook sugar in a dry 2-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes. Remove from ...

View full recipe at Epicurious


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