John Myers
Espresso Sauce
The perfect espresso sauce recipe with a picture and simple step-by-step instructions.
- 100 g Chocolate 80% cocoa
- 125 ml Milk
- 1 pinch Salt
- 100 g Muscovado sugar
- 50 g Butter
- 50 ml Strong espresso
- Put the milk together with the pinch of salt, the muscovado sugar, the butter and the espresso in a saucepan and heat – do not boil. Meanwhile break the chocolate into pieces. When the milk is hot but not boiling, remove it from the stove, add the chocolate, dissolve it while stirring and then pour it into a container.
- The sauce goes well with ice cream, desserts and fruits and can be kept in the refrigerator for about 1 week.
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