The coffee craze shows no sign of slowing down. And fueled by all that caffeine, it probably never will. This sauce combines coffee and chocolate into mocha, named after an Arabian port famous for its coffee. Somewhere along the line, chocolate got added, and “mocha” nowadays means coffee fortified with a good dose of chocolate.

　　

Ingredients

makes 2 cups (500 ml)

　　1 cup (250 ml) espresso or strongly brewed coffee

　　3/4 cup (150 g) sugar

　　1/2 cup (50 g) unsweetened Dutch-process cocoa powder

　　2 ounces (60 g) bittersweet or semisweet chocolate, chopped

　　4 tablespoons (60 g) butter, salted or unsalted, cut into pieces

　　

Step 1

Whisk the espresso, sugar, and cocoa powder together in a medium saucepan and bring to a boil. Let the sauce cook at a low boil for 30 seconds without stirring.

　　

Step 2

Remove from the heat and whisk in the chocolate pieces and butter, stirring until melted and smooth. Let the sauce stand for at least 1 hour before serving.

　　

Storage

Step 3

This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

　　The Perfect Scoop