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1/2 cup 35% cream
1 tsp instant coffee granules, or 2 tbsp coffee liqueur
4 squares bittersweet or semi-sweet chocolate, about 113 g
Place cream and coffee granules or liqueur in a small saucepan over medium-high heat. Stir occasionally just until it comes to a boil, about 4 minutes. Meanwhile, finely chop chocolate. Place in a medium-size bowl. Pour hot cream overtop. Whisk until mixture is smooth. Serve warm or at room temperature. Store, covered, in the refrigerator up to 1 week. To serve, microwave, uncovered, on low, stirring occasionally, 4 to 5 minutes.
Calories 123, Protein 1.8g, Carbohydrates 4.5g, Fat 13g, Fibre 2.2g, Sodium 7.5mg.
A spoonful of this rich sauce is like a truffle melting in your mouth. It's fabulous over our Triple-Chocolate Sundaes, sliced mangoes or sauteed bananas.