Chocolate-Espresso Caramel Sauce

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Chocolate-Espresso Caramel Sauce
  • 4Servings


  • 1 cup sugar
  • 1 cup heavy cream
  • 4 ounces dark chocolate, chopped
  • 2 teaspoons instant espresso powder


In saucepan, cook sugar and 1/4 cup water over medium, stirring until sugar dissolves. Boil, without stirring, until deep golden-brown, 5 minutes. Off heat, stir in cream, then last 2 ingredients. Serve over ice cream or cake.

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