This recipe goes with Chocolate Soufflé with White Chocolate Mousse
Southern Living FEBRUARY 1998
Heat cream in a heavy 2-quart saucepan over medium-high heat, stirring often, until reduced by half (about 6 minutes). Remove from heat.
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.
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