The two natural flavor enhancers I love to include in Choclatique Chocolate are coffee and salt. Coffee provides richness and adds to the depth of flavor while salt provides contrast against the sweetness of the chocolate. Now here is a great homemade dessert sauce that is ready in a flash!
Prep Time: 10 minutes
Yield: Makes 2 cups
1 cup whole milk
1 tablespoon cold coffee
6 tablespoons (3 ounces) salted butter, cut into cubes
1/4 cup packed light brown sugar
10 ounces Choclatique Private Reserve Chocolate, Chopped
1 1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt
- Heat the milk, coffee, butter and brown sugar in a saucepan until it begins to steam—do not let it bubble.
- Remove from heat and add all the chocolate, vanilla extract and salt, whisking gently until the chocolate is melted and the sauce is smooth.
- Serve the warm sauce over ice cream, or frozen yogurt. Or, drizzle a little onto your favorite cake. You can even add a little bit to a cup of plain refrigerated yogurt.
- If you have some sauce left, cool it to room temperature and store it in the refrigerator for 2 to 3 weeks.
- To re-warm, put the sauce jar in a microwave for about 30 seconds on half power or place the jar in a pan of hot water.
ChefSecret: Make it a Mexican chocolate by adding a teaspoon of ground cinnamon and 1/2 teaspoon of almond extract.