12 oz. semisweet chocolate chips
2 oz. unsweetened chocolate
1 c. heavy whipping cream
¼ c. cold coffee
Dash salt
1 tsp. vanilla
In saucepan, combine chocolate, cream, coffee, and salt. Heat on low, stirring constantly, until chocolate is melted. Remove from heat; stir in vanilla. Cover and refrigerate; reheat to serve over ice cream.
(courtesy Rebecca Navokovich)
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