6OzChocolate (dark or milk chocolate), finely chopped
1/2CupHeavy cream
1TbspUnsalted butter
1-2TspInstant espresso powder (adjust to desired coffee strength)
1TspVanilla extract (optional)
Pinch of salt
Instructions
Melt Chocolate:Stovetop: Place chopped chocolate, heavy cream, and butter in a small saucepan over very low heat. Stir constantly until melted and smooth.Microwave: Combine chopped chocolate, heavy cream, and butter in a heatproof bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Dissolve Coffee and Flavor: Remove from heat. Whisk in instant espresso powder until completely dissolved. Add vanilla extract (if using) and a pinch of salt.
Serve Warm: Serve warm alongside your churros for a delightful coffee-infused dipping experience.
Notes
Serving Suggestions: Pair with classic churros, cinnamon-sugar churros, or even chocolate variations for a mocha overload.Storage Guidance: Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days. Rewarm gently before serving.Recipe Notes:
Coffee Strength: Adjust the amount of espresso powder to achieve your desired coffee flavor intensity.
Brewed Coffee: Substitute the instant espresso with a similar volume of very strong brewed coffee.
Chocolate Choice: Milk chocolate will have a sweeter base, while dark chocolate complements the coffee flavor.
Please Note: Ingredient costs and calorie counts can fluctuate. These are intended as general guides.