“Chocolate Sauce Tha God!” Once you try it, you will agree. Spoon it over ice cream, use it as a drizzle for a cake, or as a dip for fresh strawberries.

Ingredients:

• 1 1/2 sticks unsalted butter
• 6 ounces bittersweet chocolate chips (60% cacao)
• 3/4 cup sugar
• 3/4 cup Dutch process cocoa powder
• 2 teaspoons powdered instant espresso
• 1/2 cup corn syrup
• 3/4 cup whipping cream
• 1/2 cup coffee flavored liquor (Kahlua. I use a Cold Brew Coffee Rum from a local distillery.)
• 1 teaspoon vanilla bean paste or vanilla extract

Directions:

• In a medium-sized heavy saucepan over low heat, melt the butter and chocolate together, stirring occasionally, until smooth.
• Whisk in the sugar. Sift in the cocoa powder, whisking as you go. Add the espresso and corn syrup. Slowly whisk in the cream and liquor. Bring just to a boil, stirring constantly. Lower the heat and simmer for 5 minutes, stirring once or twice and scraping down the sides of the pan with a rubber spatula.
• Remove the sauce from heat. Stir in the vanilla and transfer the sauce immediately to a heat-proof container with a lid. Cool completely, cover, and store in the refrigerator. The sauce should sit at least 24 hours for the flavors and texture to mellow and blend.
• To serve, remove the desired amount from the container and warm it in a double boiler or in a microwave oven, stirring until hot.