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Mocha Sauce

Yield 1 1/2 cups


  • 1 cup whipping cream
  • 1 (4-ounce) semisweet chocolate bar, chopped
  • 1 1/2 teaspoons instant coffee granules
  • 1/2 cup coffee liqueur
  • 1/4 cup light corn syrup
  • 1/2 teaspoon vanilla extract

How to Make It

  1. Heat cream in a heavy 2-quart saucepan over medium-high heat, stirring often, until reduced by half (about 6 minutes). Remove from heat.

  2. Add chocolate and coffee granules; whisk until chocolate melts and mixture is smooth. Gradually add liqueur, whisking until smooth. Stir in corn syrup and vanilla, and cook over low heat, stirring often, 5 minutes.