AuthorChef Chad
RatingDifficultyBeginner
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Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
 2 Serving Espresso Shot
 0.5 cup Cream, heavy
 0.25 cup Brown Sugar
 0.25 cup Cocoa powder
 0.3 tsp Sea Salt
 10 oz Chocolate, dark
 2 tbsp unsalted butter (cut into 1/2 inch cubes)
 1 tsp Vanilla extract
1

Using Breville Espresso Machine extract 2 shots of espresso

2

In a heavy saucepan, add cream, espresso, brown sugar, cocoa powder, and salt.

3

Over medium heat, bring to a slow boil, stirring constantly until sugar dissolves. Let boil, stirring periodically, for five minutes.

4

Remove from the heat. Add half the chocolate, and stir until melted. Add the remaining chocolate and stir again.

5

Cut butter into chunks and add to sauce, stirring until incorporated. Add vanilla and stir again.

6

Serve immediately, or pour into a clean glass jar. Let cool completely before covering, then store tightly sealed in the fridge for up to two weeks.

Ingredients

 2 Serving Espresso Shot
 0.5 cup Cream, heavy
 0.25 cup Brown Sugar
 0.25 cup Cocoa powder
 0.3 tsp Sea Salt
 10 oz Chocolate, dark
 2 tbsp unsalted butter (cut into 1/2 inch cubes)
 1 tsp Vanilla extract

Directions

1

Using Breville Espresso Machine extract 2 shots of espresso

2

In a heavy saucepan, add cream, espresso, brown sugar, cocoa powder, and salt.

3

Over medium heat, bring to a slow boil, stirring constantly until sugar dissolves. Let boil, stirring periodically, for five minutes.

4

Remove from the heat. Add half the chocolate, and stir until melted. Add the remaining chocolate and stir again.

5

Cut butter into chunks and add to sauce, stirring until incorporated. Add vanilla and stir again.

6

Serve immediately, or pour into a clean glass jar. Let cool completely before covering, then store tightly sealed in the fridge for up to two weeks.

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