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White Chocolate Espresso Sauce

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“I found this wonderful sauce in a book called "death by chocolate". Certainly does not insult a nice dark chocolate cake. I have never used the liquer called for always Tia Maria.”
2 cups

Ingredients Nutrition


  1. Place the chopped white chocolate in a medium bowl.
  2. Heat the heavy cream and the espresso powder in a medium saucepan over medium heat. When hot, stir to dissolve espresso powder.
  3. Bring to a boil.
  4. Pour the boiling cream over the chopped chocolate.
  5. Immediately stir with a whisk until smooth.
  6. Cool in an ice water bath to a temperature of about 45 degrees
  7. F. Add the 1/4 cup of Oblio Caffee sambuca.
  8. Stir to incorporate.
  9. Transfer this muxture to a plastic container. Cover and refrigerate until needed. Serve chilled
  10. Preparation time does not include chilling time.
  11. P.S. this can be stored several days without any diminishment in quality.
  12. The quanitity is approximately 1-2/3 cups but could not do that here.

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