In Part 2 of the series, we dive into a wonderful mocha sauce for all your dessert pleasures.
Welcome to Part 2 of my blog series on what to do with leftover coffee. I really cannot bring myself to throw it away, and have scanned my library for any and all (well, maybe not all) recipes for using this ingredient. The sauce in question has to be the best I have come across as many times the flavors or consistencies have been disappointing. It was delightful to come across one as excellent as advertised. The book in question is “300 Best Chocolate Recipes” (that right there got my attention when I bought it), and it lives up to expectations. Please note that there are also chocolate sauce recipes in this book that call for merlot wine or bourbon, the bourbon probably being the best, but not having tried them, I cannot speak as to how they taste. See references below for all bibliographical info. One more thing, you will need your spoon, as in, it’s fabulous right out of the jar. Sort of a dessert in its own right.
1 cup unsweetened cocoa powder, sifted
½ cup packed light brown sugar* (See note)
1 cup hot, fresh coffee(I used leftover)
½ cup whipping or heavy cream
½ cup light corn syrup
2 cups semisweet chocolate chips
2 tbl. dark rum
In a large saucepan, whisk together cocoa powder and brown sugar. Add coffee, cream and corn syrup, whisking until smooth.
Bring to a boil over medium-high heat, whisking continuously. Remove from heat and whisk in chocolate chips and rum.
Let cool, it will thicken some, and serve. The author also suggests instead of the rum you could add kirsch or crème de menthe, but personally, I’d hold out for the Chambord.
Hasson, Julie. “300 Best Chocolate Recipes.” Toronto: Robert Rose Inc., 2006.
Note: I used dark brown sugar as dark has so much more flavor than the light. It is your choice, as either way it is delicious.
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