Servings:
Makes 5 servings
Ingredients
- 2 tablespoon cocoa powder, Dutch processed
- 1/4 cup cream
- 1/4 cup corn syrup
- 3 tablespoon honey
- 1/8 teaspoon salt
- 1 teaspoon shot espresso
- 1 1/2 ounce bittersweet chocolate
Preparation
Baking Directions:
In a pot, bring to a boil over high heat - cocoa powder, cream, corn syrup, honey, salt, and espresso, whisking constantly, scraping the bottom and sides, making sure it doesn't stick.
Add chocolates and let sit for a minute.
Then whisk to emulsify until shiny.
Let sauce come to room temperature before covering.
Leave out at room temperature if using same day; or refrigerate for up to two weeks, just reheat sauce in microwave before serving.
