- 1 (4-oz.) semisweet chocolate baking bar, chopped
- 1 teaspoon instant espresso
- 4 tablespoons whipping cream, divided
How to Make It
Microwave semisweet chocolate, espresso, and 3 Tbsp. whipping cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. Whisk in an additional 1 Tbsp. cream until smooth. Use immediately.