I recently served this sauce over icecream to 10 people in my family. My skinny aunts all asked for 'just a tiny drip.' Within 30 seconds, they had their bowls lifted high begging for a more sauce. It's that good.
Below are some pics my brother took of the cooking process.
Melting the sugar down into caramel:
Bittersweet chocolate that was added to cream and caramel:
Mocha Caramel Sauce
1 cup heavy cream
3 1/2 tsp instant espresso powder
1/2 cup sugar
4 oz bittersweet chocolate, finely chopped
1/8 tsp salt
In a small bowl, stir together cream and espresso powder. cook sugar in a heavy saucepan over medium heat, undisturbed, until it begins to melt. continue to cook, swirling the pan gently, until a deep golden caramel color. remove from heat and let sit 1 minute. very carefully pour in espresso cream - mixture will steam and bubble. then cook over low heat, stirring, until caramel is dissolved. add chocolate and salt and cook until sauce it smooth. serve warm or at room temperature.
