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“I couldn't help myself and grabbed the October 2006 edition of Gourmet Magazine. I wanted to share some of the more enticing finds within. This sounds absolutely fantastic!”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cream and espresso powder.
  2. Cook sugar in a dry 2 quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes.
  3. continue to cook sugar stirring occasionally with a fork until it is melted into a deep golden caramel (1-2 minutes).
  4. remove from heat and carefully pour in espresso cream. The mixture will steam and bubble vigorously.
  5. cook over low heat, stirring until caramel is dissolved (1-2 minutes).
  6. add chocolate and salt, cooking until sauce is smooth.
  7. serve warm or at room temperature over your favorite icecream or other dessert.

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