MOCHA SAUCE
About 1 ½ cups
Combine in a small heavy saucepan:
- ⅔ cup espresso or strong coffee
- 3 tablespoons sugar
- ¼ teaspoon salt
Cook, stirring, over very low heat until the sugar is dissolved and the mixture is steaming hot. Add off the heat:
- 8 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped
Whisk until the chocolate is melted and the sauce is smooth. Whisk in:
- 2 tablespoons unsalted butter, softened
- (1 teaspoon instant espresso powder)
Serve at once. Cool, cover, and refrigerate for up to 2 weeks. Reheat over low heat, adding a little warm water if the sauce becomes oily.