Mocha Sauce

• 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

1. Whisk the espresso, sugar, and cocoa powder together in a medium saucepan and bring to a boil.
2. Let the sauce cook at a low boil for 30 seconds without stirring.
3. Remove from the heat and whisk in the chocolate pieces and butter, stirring until melted and smooth.
4. Let the sauce stand for at least 1 hour before serving.
5. This sauce can be stored in the refrigerator for up to 2 weeks.
6. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

espresso, sugar, dutch, bittersweet, butter

Taken from www.epicurious.com/recipes/food/views/mocha-sauce-379962 (may not work)