CHOCOLATE ESPRESSO SAUCE
Provided by Ruth Cousineau
Categories Condiment/Spread Sauce Coffee Chocolate Dessert Valentine's Day Birthday Shower Party Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
- Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.
CHOCOLATE ESPRESSO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 to 6 servings (6 cups)
Number Of Ingredients 5
Steps:
- Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
CHOCOLATE ESPRESSO DOUGH
Use this dough for a variety of recipes like our Chocolate Wafers or layered Neapolitan Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 19 ounces
Number Of Ingredients 6
Steps:
- In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.
- In the bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic; store, refrigerated, until ready to use.
CHOCOLATE - ESPRESSO SAUCE
Make and share this Chocolate - Espresso Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 2 cups (approximately)
Number Of Ingredients 6
Steps:
- Bring water, cream, sugar and espresso powder to simmer in medium saucepan, stirring occasionally.
- Reduce heat to low.
- Add chocolate and butter and whisk until melted and smooth.
- Keeps, covered and refrigerated, up to 10 days.
Nutrition Facts : Calories 621.1, Fat 60.7, SaturatedFat 38.3, Cholesterol 176.3, Sodium 343.8, Carbohydrate 20.8, Sugar 19, Protein 1.5
ESPRESSO CHOCOLATE SAUCE RECIPE
This Espresso Chocolate Sauce Recipe will add a touch of magic to any dessert! The intensity of the flavors will make any chocolate and coffee lover swoon. *Makes about 1¼ cup
Provided by Valentina K. Wein
Categories Dessert Condiments
Time 10m
Number Of Ingredients 5
Steps:
- Add all of the ingredients except the cream, to a small saucepan.
- Place the saucepan over low heat and let the chocolate and butter melt. (You can do this without a double boiler because of the butter -- chocolate alone shouldn't be melted this way.)
- Gently stir to blend. Add the cream and stir once again. Done!
Nutrition Facts : Calories 125 kcal, ServingSize 1 serving
DARK CHOCOLATE ESPRESSO SUNDAE
This dessert is based on the Italian affogato, where espresso coffee is poured over ice cream. Here, Ree has given the recipe a delicious twist, using chocolate.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Add the chocolate to a heatproof bowl. Pour over the hot espresso and let sit for 1 minute. Stir until completely smooth.
- Scoop the gelato into bowls, pour over the espresso ganache and top with the chocolate covered espresso beans. Add the biscotti and enjoy.
FROTHY CHOCOLATE ESPRESSO SHAKE
Steps:
- In a small saucepan, bring the water to a boil over medium-low heat. Add the hot chocolate mix and espresso powder. Stir until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and stir in the milk.
- Place the frozen yogurt and vanilla in a blender. Pour the chocolate mixture into the blender and blend until smooth and frothy.
- Pour the shake into 4 (8-ounce) frosted glasses and serve immediately.
ESPRESSO CHOCOLATE SAUCE
This chocolate espresso sauce is best served warm or at room temperature.
Provided by Anna Olson
Categories chocolate,dessert
Yield 1 serving
Number Of Ingredients 7
Steps:
- Stir the cream, chocolate, butter, brown sugar, corn syrup and salt together in a heavy bottomed saucepot over medium-low heat until melted and smooth. Remove the sauce from the heat and stir in the coffee, and serve warm or chill for later use. The sauce can be reheated to make it more pourable.
- The chocolate sauce will keep, refrigerated, until the best before date of the cream.
EXTREMELY POTENT CHOCOLATE ESPRESSO DRINK
Provided by Robert Irvine : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt the chocolate in a double broiler over simmering water. Add the espresso and warm milk and stir well to combine. Adjust sweetness by adding sugar, if needed. Pour into cups or mugs and garnish with whipped cream and marshmallows.
HOT CHOCOLATE ESPRESSO SAUCE
Enjoy this smooth coffee- and booze-laced chocolate sauce with your favourite cake, such as our burnt honey and almond cakes
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Warm the cream in a small pan over a low heat for a few minutes.
- Remove from the heat and stir in the remaining ingredients until you have a smooth sauce. Will keep chilled for up to two days.
Nutrition Facts : Calories 533 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE SOUFFLE WITH ESPRESSO CREME ANGLAISE
Steps:
- Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
- To make the pastry cream base for the souffle: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
- In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.
- Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.
- In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top. Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Crème Anglaise. Dust the top with confectioners' sugar.
- Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
- In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)
CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE
Steps:
- For sauce:
- Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)
- For Brownies:
- Position rack in lowest third of oven and preheat to 350°F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
- Using foil sides as aid, lift brownie from pan. Fold down foil sides. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
- Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.
CHOCOLATE-ESPRESSO COOKIES
Categories Cookies Coffee Chocolate Nut Dessert Bake Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix flour, baking powder and salt in small bowl. Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted. Remove from heat. Using electric mixer, beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts.
- Immediately drop dough by heaping tablespoonfuls onto nonstick baking sheets, spacing 1 1/2 inches apart. Bake until tops crack but cookies are still soft inside, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)
CHOCOLATE ESPRESSO CAKE
You can have your cake and eat it too with this lower-in-calorie, decadent cake. This single layer, rich chocolate cake is draped with a fantastic cherry sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 350°. Coat a 9-in. round baking pan with cooking spray; dust with cocoa, tapping out extra., In a large bowl, beat eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. In another bowl, whisk together flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pan to a wire rack. Cool completely., In a large saucepan, combine cherry juice, wine, dried cherries, honey and salt; bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced by half, about 10 minutes. Stir in halved cherries; cook 2 minutes., Mix cornstarch and water until smooth; stir into cherry mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in extract. Cool. Serve cake with cherry sauce and whipped cream.
Nutrition Facts : Calories 255 calories, Fat 9g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 306mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE JELLO WITH ESPRESSO SAUCE
Yes it is chocolate jello! This recipe is from the Chocolate Bar cookbook. I made this for my best friend and I it was a bad week for both of us and what's more fun that Jello, well a grown up Jello is. You can serve it with the espresso sauce or without. Cooking time includes chill time.
Provided by Pumpkie
Categories Gelatin
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the sauce:.
- With a whisk, whip the yolk and 1 tablespoon of sugar in a bowl until well combined.
- In a heavy non stick saucepan, mix together the milk, remaining sugar, and espresso granules and bring to a boil.
- Pour one-third of the milk mixture into the yolks, whisking constantly. Return the egg yolk mixture to the pan and cook over moderate heat, stirring constantly until thick enough to coat the back of a wooden spoon.
- Pour through a mesh strainer and cool to room temperature, then cover and chill.
- Prepare the gelatin:.
- Pour 1/2 cup of water into a medium bowl and sprinkle the gelatin on top.
- In a heavy 2 quart saucepan, whisk together the remaining 1 cup of water, heavy cream, sugar, and cocoa powder and bring just to a boil, stirring gently (the mixture will thicken and rise when it boils).
- Remove from heat and pour into the gelatin mixture, gently stirring to combine.
- Cool to room temperature and divide evenly into cups about 1/2 cup into each.
- Cover with plastic wrap and chill for at least 3 hours or until set and cool.
- You can serve this dessert directly from the cups or unmold it. If you choose to unmold the gelatin, grease the inside of the cups with vegetable oil before pouring the gelatin mixture inches To unmold, run a sharp knife against the sides of the mold to gently separate the filling. Invert a serving plate on top of the cup and invert both the plate and cup in one motion. Shake slightly to loosen if necessary and unmold. It may take a few tries and patience.
- Spoon chilled espresso sauce right over the dessert in the cup or around the unmolded gelatin.
Nutrition Facts : Calories 266.4, Fat 15.7, SaturatedFat 9.1, Cholesterol 152.1, Sodium 43.7, Carbohydrate 29.3, Fiber 1.8, Sugar 23.1, Protein 5.8
ESPRESSO-RICOTTA CREAM WITH CHOCOLATE ESPRESSO SAUCE
This cool dessert is silky-sweet ricotta flavored with espresso coffee and spices. The cheese is packed into a pie dish, chilled, and then unmolded onto a cake plate. Cut into wedges and streaked with a warm espresso chocolate sauce. From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper, and found at splendidtable.com.
Provided by evelynathens
Categories Cheesecake
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Line an 8-inch pie pan with plastic wrap. Combine the gelatin and cold water in a small saucepan. Let stand 5 minutes. Add the espresso and cinnamon. Stir over medium heat to dissolve the gelatin. Remove from the heat and add the vanilla.
- Puree the ricotta in a food processor, or press it through a fine sieve. Turn it into a medium bowl and stir in the espresso mixture, sugar, chocolate, and cream. Mix well. Spread in the pie pan, tapping to settle. Cover and chill 8 to 24 hours.
- To make the sauce, combine the espresso powder with the hot water in a small saucepan. Stir to dissolve. Blend in the cocoa, chocolate, and 1/3 cup sugar. Stir over low heat until the chocolate melts. Add the half-and-half, and heat until an instant-read thermometer reads 100 degrees. The sauce should be the consistency of thin cream. Remove from the heat and add the vanilla. Taste for sweetness, adding more sugar to taste. The sauce holds well, covered, for an hour or two. Stir as you rewarm it over medium heat before serving.
- Serve the ricotta cream cool, not cold, sliced into wedges. Drizzle each portion with 2 tablespoons of the warm sauce.
Nutrition Facts : Calories 291.9, Fat 16.1, SaturatedFat 10.2, Cholesterol 59.6, Sodium 79.2, Carbohydrate 27.2, Fiber 0.6, Sugar 22.7, Protein 10.3
CHOCOLATE ESPRESSO FUDGE CAKE
A smooth glaze sheathes discs of devil's food cake and coffee-flavored ganache. The chocolate espresso fudge sauce echoes the coffee flavor in the ganache, and all is harmony on land and sea.
Provided by elly9812
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Make the devil's food cake: Position a rack in the center of the oven and preheat to 350 degrees F.
- Butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
- In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined.
- Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal.
- At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes.
- Beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition.
- Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
- Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
- Run the tip of a knife around the edges of the pan. Invert the cake on to a wire rack. Carefully peel off the paper and cool the cake completely.
- Make the chocolate espresso whipped garlache:
- In a small cup, stir the espresso powder into the hot water until dissolved; set aside
- Place the chocolate in a medium bowl: set aside.
- In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil.
- Remove from heat and pour the mixture over the chocolate. Allow the mixt ure to stand for 1 minute to melt the chocolate. Gently whisk until smooth.
- Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
- Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.
- Assemble the cakes: Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold.
- Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top.
- With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.
- Make the glaze: Place the chocolate in a medium bowl.
- In a small saucepan, bring the cream and corn syrup to a gentle boil.
- Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth.
- Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
- Make the chocolate espresso fudge sauce: In a medium saucepan, stir together the cocoa, espresso powder and sugar.
- Slowly whisk in the milk and cream.
- Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved.
- Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
- Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth.
- Stir in the butter and vanilla.
- Unmold and glaze the cakes: Remove the molds from the freezer.
- Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold.
- Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.
- Remove the plastic wrap from the glaze and gently whisk until smooth.
- Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
- Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired.
- Repeat with the remaining cakes.
Nutrition Facts : Calories 1255.6, Fat 97.2, SaturatedFat 59.9, Cholesterol 278.3, Sodium 234.5, Carbohydrate 109.1, Fiber 13.6, Sugar 50.9, Protein 17.1
CHOCOLATE ESPRESSO SOUFFLéS RECIPE BY TASTY
Here's what you need: butter, chocolate, espresso powder, water, egg yolk, icing sugar, egg white, caster sugar, butter, cocoa powder
Provided by Ellie Holland
Categories Desserts
Yield 2 servings
Number Of Ingredients 10
Steps:
- Line 2 espresso cups or 2 small ramekins with softened butter followed by cocoa powder. Ensure all sides are coated with the cocoa as this will stabilise the sides of the soufflé when it rises.
- In a large bowl, stir together the melted butter and melted chocolate until fully combined and smooth.
- Stir in the espresso powder, followed by the water.
- Stir in the egg yolk.
- Add in icing sugar. Stir until combined and smooth.
- In a separate bowl, whisk the egg white until soft peaks form.
- Gradually add the caster sugar and whisk until stiff peaks form and they become glossy.
- Fold 2 tablespoons of the whipped egg whites into the chocolate mixture and fold until fully incorporated. Gradually fold in the remaining whipped egg whites. Be careful not to over stir, as this will knock the air out, which will stop the soufflé from rising to its full potential!
- Quickly pour the mixture into the prepared espresso cups or ramekins.
- Using a knife, carefully pull across the top of each soufflé so that the top is completely flat.
- Neaten the edges of the cups by running your thumb around the rim of the cup. This will help the soufflé to rise straight.
- Chill the soufflés in the fridge for 30 minutes (optional) and then preheat the oven to 200°C (400°F).
- Bake for 15 minutes.
- Dust with a little cocoa powder and serve immediately.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 38 grams, Fat 29 grams, Fiber 1 gram, Protein 11 grams, Sugar 35 grams
ESPRESSO CHOCOLATE SAUCE
Our 30 acres of coffee plants produce tons of beans each year for smooth distinctive Kona coffee, which we use in this recipe.-Roz Roy Bayview Farms, Roz Roy, Honaunau, Hawaii
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a saucepan over low heat, cook and stir coffee and chocolate until chocolate is melted. Add sugar and butter; cook and stir until the sugar is dissolved and the butter is melted. Remove from the heat; stir in vanilla. Serve over ice cream.
Nutrition Facts :
BANANA CARAMEL ICE CREAM W. CHOCOLATE ESPRESSO SAUCE (EGG FREE)
From Bon Appetit, April 1997. Banana caramel ice cream drizzled with chocolate-espresso sauce and topped with fresh strawberries.
Provided by swissms
Categories Frozen Desserts
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Stir sugar and 6 T water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down the sides of pan with pastry brush dipped into water and swirling pan. Remove from heat.
- Immediately add 1 1/2 cups water and cream (mixture will bubble vigorously). Return mixture to medium heat and stir until caramel bits melt and mixture is smooth. pour into large bowl. Refrigerated caramel mixture until cold, about 4 hours.
- Puree bananas and lemon juice in batches in processor. Add puree to caramel mixture and whisk until smooth. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Tranfer to container, cover and freeze until firm, about 2 hours. (can be made 3 days ahead. Keep frozen.).
- Spoon ice cream into 8 bowls. Drizzle with Chocolate-Espresso Sauce. Top with strawberries and serve.
- Chocolate Espresso Sauce:.
- Bring water, cream, sugar and espresso powder to simmer in heavy medium saucepan, stirring occasionally. Reduce heat to low. Add chocolate and butter and whisk until melted and smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, stirring frequently.).
Nutrition Facts : Calories 739.8, Fat 39, SaturatedFat 24, Cholesterol 74.6, Sodium 24.7, Carbohydrate 107.8, Fiber 10.4, Sugar 81.9, Protein 6.7
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