Mocha Caramel Sauce Recipe
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!
Prep Time 15 mins
Cook Time 0 mins
Course Dessert
Cuisine American
Cook Mode Prevent your screen from going dark
Combine cream and espresso powder.
Cook sugar in a dry 2 quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes.
continue to cook sugar stirring occasionally with a fork until it is melted into a deep golden caramel (1-2 minutes).
remove from heat and carefully pour in espresso cream. The mixture will steam and bubble vigorously.
cook over low heat, stirring until caramel is dissolved (1-2 minutes).
add chocolate and salt, cooking until sauce is smooth.
serve warm or at room temperature over your favorite icecream or other dessert.
Serving: 114 g Calories: 305.8 kcal Carbohydrates: 27.3 g Protein: 1.4 g Fat: 22 g Saturated Fat: 13.7 g Cholesterol: 81.5 mg Sodium: 95.9 mg Sugar: 25 g
Keyword < 15 Mins, Dessert, Easy, Low Protein