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

　　

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.

　　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.