Mocha Caramel Sauce

1. 1

   Combine cream and espresso powder.

2. 2

   Cook sugar in a dry 2 quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes.

3. 3

   continue to cook sugar stirring occasionally with a fork until it is melted into a deep golden caramel (1-2 minutes).

4. 4

   remove from heat and carefully pour in espresso cream.

5. 5

   The mixture will steam and bubble vigorously.

6. 6

   cook over low heat, stirring until caramel is dissolved (1-2 minutes).

7. 7

   add chocolate and salt, cooking until sauce is smooth.

8. 8

   serve warm or at room temperature over your favorite icecream or other dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.