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Chocolate Espresso Sauce
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chocolate Espresso Sauce

Date Added: January 04, 2014

Ingredients:

1/4 Cup Espresso
1 Cup Heavy Cream
1/2 Cup Sugar (5.5 oz)
6 Ounces Bittersweet Chocolate coarsely chopped
2 Tablespoons Unsalted Butter melted and cooled
1 Teaspoon Extract Of Vanilla or orange flower water; optional
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Directions:

1. Preheat the oven to 325 F Place the espresso beans on a baking sheet and roast for 5-10 minutes, just until you can begin to smell their aroma.

2. Remove beans and allow to cool. Place in a coffee grinder and grind coarsely.

3. Place the beans in a small sauce pan with the heavy cream and bring to a boil, remove from heat and let sit for 30 minutes.

4. Strain the heavy cream through a fine mesh strainer into a bowl.

5. Return the infused cream to the saucepan with the sugar and bring to a boil.

6. Remove from heat and add chocolate and butter and vanilla and stir until smooth.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Natural Sweeteners allergies.
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