This sauce is delicious but intensely flavored so adjust spices to your taste. Drizzle over ice cream and other desserts or stir into hot milk for Mexican hot chocolate.
Makes about 4 cups
Ingredients
- 2 cup whipping cream
- 1 cup local honey or light corn syrup
- ¼ cup instant coffee crystals
- 1 tablespoon ground cinnamon
- 2 teaspoon chile powder (only chiles, not cumin)
- ½-1 teaspoon cayenne pepper
- 12 ounces semisweet chocolate, chopped
- 12 ounces bittersweet chocolate, chopped
Instructions
Bring cream, honey or corn syrup, coffee and spices to a simmer in heavy medium saucepan. Remove from heat. Stir until coffee is dissolved. Add chopped chocolate and stir until melted and smooth. Ladle into jars for gift giving. Seal and refrigerate.
