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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I couldn't help myself and grabbed the October 2006 edition of Gourmet Magazine. I wanted to share some of the more enticing finds within. This sounds absolutely fantastic! Ingredients:
1 cup heavy cream |
3 1/2 teaspoons instant espresso powder |
1/2 cup sugar |
4 ounces bittersweet chocolate, finely chopped (not unsweetned, no more than 60% cacao) |
1/8 teaspoon salt |
Directions:
1. Combine cream and espresso powder.
2. Cook sugar in a dry 2 quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes.
3. continue to cook sugar stirring occasionally with a fork until it is melted into a deep golden caramel (1-2 minutes).
4. remove from heat and carefully pour in espresso cream. The mixture will steam and bubble vigorously.
5. cook over low heat, stirring until caramel is dissolved (1-2 minutes).
6. add chocolate and salt, cooking until sauce is smooth.
7. serve warm or at room temperature over your favorite icecream or other dessert.
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