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Chocolate-Chicory Sauce

By Tanya Holland and Jan Newberry

2.5

(2)

This addictive sauce is also incredible with beignets or ice cream.

Ingredients

10 oz bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
1/2 cup brewed chicory coffee, such as Café du Monde brand
1 cinnamon stick

Preparation

  1. Step 1

    Put chocolate in a heatproof bowl. In a small saucepan, combine cream, coffee, and cinnamon stick; bring to a simmer over medium heat. Pour hot cream mixture over chocolate.

    Step 2

    Let stand, undisturbed, for about 2 minutes. Discard cinnamon stick; whisk until chocolate is completely melted and mixture is blended and smooth.

image of Brown Sugar Kitchen cookbook cover.
Excerpted from Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland by Tanya Holland with Jan Newberry, copyright 2014. Published by Chronicle Books. All rights reserved. Buy the full book from Amazon.
TagsDessertSauceCoffeeBeveragesChocolateCinnamonHerbs & SpicesBreakfastBrunchDinnerNut FreeGluten Free5 Ingredients or FewerQuickEasySimmerCookbooks
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