Sometimes the simplest recipes are the ones that you use the most. This chocolate espresso sauce is from Seattle chocolate giant Fran Bigelow of Fran’s Chocolates, whose work (and success) with integrating chocolate and coffee is characteristic of a true Seattleite. I featured her Espresso Truffles in my write-up on the best grown-up treats for adults on Halloween—this sauce, for its part, is like liquid espresso truffles.
Choose a local coffee, especially a dark one—I’ve been loving Seattle’s Seven Coffee Roasters’ Espresso Huli, with beans from Brazil, Sumatra and Zambia.
Fran’s Chocolate Espresso Sauce
Recipe adapted from Pure Chocolate by Fran Bigelow.
Ingredients:
8 ounces bittersweet chocolate, finely chopped
½ cup plus 2 tablespoons brewed espresso or triple-strength coffee, room temperature
Directions:
In a double boiler, melt the chocolate over low heat. Remove the top of the boiler when the chocolate is nearly melted and stir until glossy and smooth. Add the espresso all at once and whisk until the sauce is completely smooth. Set aside to cool slightly.
Serve warm or store in a sealed container in the refrigerator. Reheat gently to serve.
Besides the ice cream sundaes and profiteroles Fran recommends, I love this sauce with churros, over cannoli and in milkshakes (even boozy ones—try with a coffee liqueur). Enjoy!
