Ingredients
Scale
- 1/2 cup high-quality unsweetened cocoa powder
- 1 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cubed
- 2 tablespoons instant espresso powder (adjust for intensity)
- 1 teaspoon pure vanilla extract
Instructions
- In a small heavy-bottomed saucepan, whisk together the unsweetened cocoa powder, granulated sugar, and sea salt. Ensure there are no large clumps of cocoa before adding liquids, as this helps create a smoother final texture.
- Pour the heavy cream into the saucepan and add the cubed butter. Place the pan over medium heat. Stir constantly with a silicone spatula or whisk as the butter melts and the sugar begins to dissolve into the cream.
- Bring the mixture to a gentle simmer. Reduce the heat to low and let it bubble softly for about 3 to 5 minutes. Do not let it reach a rolling boil. Stir frequently to prevent the bottom from scorching. The sauce will thicken significantly as the moisture evaporates and the sugar caramelizes slightly.
- Remove the saucepan from the heat. Immediately whisk in the instant espresso powder and the vanilla extract. Continue whisking until the espresso powder has completely dissolved and the sauce looks glossy and reflective.
- Let the sauce cool in the pan for about 10 minutes before transferring it to a glass jar. The sauce will continue to thicken as it reaches room temperature. Serve warm over your favorite desserts.
- Cook Time: 15 minutes