Espresso Chocolate Sauce Recipes

CHOCOLATE ESPRESSO SAUCE

Steps:

• Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
• Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.

CHOCOLATE - ESPRESSO SAUCE

Steps:

• Bring water, cream, sugar and espresso powder to simmer in medium saucepan, stirring occasionally.
• Reduce heat to low.
• Add chocolate and butter and whisk until melted and smooth.
• Keeps, covered and refrigerated, up to 10 days.

CHOCOLATE ESPRESSO COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper.
• In the top of a double boiler, melt together the unsweetened chocolate, 1 cup of the chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted. In a medium bowl, beat the eggs and sugar until thick and light, about 3 minutes. Stir in the espresso. Add the chocolate mixture, mix well. Sift together the flour and baking powder, fold into the egg mixture. Carefully fold in the chopped nuts and remaining chocolate chips.
• Drop dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on baking sheets.

WHITE CHOCOLATE ESPRESSO MARTINI

Steps:

• Chill martini glass for at least 10 minutes. If desired, coat the rim with a drizzle of white chocolate ganache.
• In a cocktail shaker, add a few ice cubes and the white chocolate liqueur, vodka, and espresso. Shake well until combined and chilled, then strain into chilled glass.
• Serve immediately garnished with chocolate shavings, strawberries, and fresh mint if desired.

ESPRESSO CHOCOLATE SAUCE

Steps:

• In a saucepan over low heat, cook and stir coffee and chocolate until chocolate is melted. Add sugar and butter; cook and stir until the sugar is dissolved and the butter is melted. Remove from the heat; stir in vanilla. Serve over ice cream.

ESPRESSO CHOCOLATE SAUCE CHEESECAKE TOPPING

Steps:

• 1. In a medium sauce pot, heat butter and heavy cream over medium heat until butter is melted and cream is almost boiling. 2. Whisk in remaining ingredients and continue to cook until the sugars are dissolved completely. 3. Once the chocolate sauce is thoroughly heated, pour through a fine mesh strainer into a container. Allow to cool for 2 - 3 mintues before serving over torta. Topping can be stored in refrigerator for several days. 4. Drizzle espresso chocolate sauce over the top of each slice of Biltmore Italian Mascarpone Torta before serving. If sauce has been refrigerated, heat the desired amount in the microwave in 30-second intervals, stirring each time.

CHOCOLATE JELLO WITH ESPRESSO SAUCE

Steps:

• Prepare the sauce:.
• With a whisk, whip the yolk and 1 tablespoon of sugar in a bowl until well combined.
• In a heavy non stick saucepan, mix together the milk, remaining sugar, and espresso granules and bring to a boil.
• Pour one-third of the milk mixture into the yolks, whisking constantly. Return the egg yolk mixture to the pan and cook over moderate heat, stirring constantly until thick enough to coat the back of a wooden spoon.
• Pour through a mesh strainer and cool to room temperature, then cover and chill.
• Prepare the gelatin:.
• Pour 1/2 cup of water into a medium bowl and sprinkle the gelatin on top.
• In a heavy 2 quart saucepan, whisk together the remaining 1 cup of water, heavy cream, sugar, and cocoa powder and bring just to a boil, stirring gently (the mixture will thicken and rise when it boils).
• Remove from heat and pour into the gelatin mixture, gently stirring to combine.
• Cool to room temperature and divide evenly into cups about 1/2 cup into each.
• Cover with plastic wrap and chill for at least 3 hours or until set and cool.
• You can serve this dessert directly from the cups or unmold it. If you choose to unmold the gelatin, grease the inside of the cups with vegetable oil before pouring the gelatin mixture inches To unmold, run a sharp knife against the sides of the mold to gently separate the filling. Invert a serving plate on top of the cup and invert both the plate and cup in one motion. Shake slightly to loosen if necessary and unmold. It may take a few tries and patience.
• Spoon chilled espresso sauce right over the dessert in the cup or around the unmolded gelatin.

HOT CHOCOLATE ESPRESSO SAUCE

Steps:

• Warm the cream in a small pan over a low heat for a few minutes.
• Remove from the heat and stir in the remaining ingredients until you have a smooth sauce. Will keep chilled for up to two days.