Espresso Mocha Sauce

This is a great sauce to use as an ice-cream topping, for making ice-cream, or for stirring into milk.

• 2 shots Espresso (further instructions below)
• 1 cup Sugar
• Dash of Salt
• 3/4 cup unsweetened natural cocoa powder
• 2 Tbsp unsalted butter

Espresso instructions: If you do not have an espresso maker, this recipe can be made using a cup of coffee in its place.  To prepare the espresso needed for this recipe, add enough grounds for two shots of espresso.  Turn espresso machine on and allow machine to run past the two shot mark until the liquid is equal to 1 cup.  Note: This may be gross if drinking it plain, but it works wonders for this recipe.

In a medium saucepan, combine esspresso, sugar and salt. Bring to a boil over medium heat, stirring to dissovle the sugar. Reduce the heat to low and whisk in the cocoa powder until smooth. Simmer 3 minutes.

Add the butter, stirring until melted. Simmer 3 minutes longer. Use at once or let cool and refrigerate, covered. Store refrigerated and covered for up to a week.

Espresso Mocha Ice Cream Recipe