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  1. In a medium saucepan set over medium heat, bring the cream, unsweetened chocolate, sugar, espresso powder, and salt to a simmer.

  2. Stir until the chocolate dissolves, then stir in the sweet ground chocolate.

  3. Stir over low heat until the sauce is smooth. Remove from the heat and add the vanilla.

  4. Serve sauce warm over ice cream.

  5. Refrigerate any leftover sauce, in an airtight container, for up to 10 days.

Tips from our Bakers

  • Customize by adding up to 2 tablespoons of your favorite alcohol to the sauce once you take it off the heat: Kahlua, bourbon, or Grand Marnier are all good choices.