YIELD: 1 Cup
Espresso and cocoa powders combine for a sinfully rich sauce. Easy to make, it is great served warm over ice cream, or drizzled onto cheesecakes for an extra-special touch.
- ⅔ cup dark cocoa powder
- ½ teaspoon espresso powder
- 1⅔ cups sugar
- 1¼ cups water
- 1½ teaspoons vanilla extract
- In a medium saucepan, whisk together the cocoa powder, espresso powder, sugar, and water. Over medium heat, bring the mixture to a boil and let cook for 1 minute, while stirring constantly.
- Remove from heat and stir in vanilla extract. Let cool before transferring to an airtight container. Store in refrigerator for up to 2 weeks and reheat to serve warm or use cold.