|¼ cup||Espresso beans|
|1 cup||Heavy cream|
|½ cup||Granulated sugar|
|6 ounces||Bittersweet chocolate; coarsely chopped|
|2 tablespoons||Unsalted butter|
|1 teaspoon||Vanilla extract|
Preheat the oven to 325 F. Place the espresso beans on a baking sheet and roast for 5-10 minutes, just until you can begin to smell their aroma.
Remove beans and allow to cool. Place in a coffee grinder and grind coarsely. Place the beans in a small sauce pan with the heavy cream and bring to a boil, remove from heat and let sit for 30 minutes.
Strain the heavy cream through a fine mesh strainer into a bowl. Return the infused cream to the saucepan with the sugar and bring to a boil. Remove from heat and add chocolate and butter and vanilla and stir until smooth.
Cover and keep warm until ready to use.
Posted to recipelu-digest Volume 01 Number 473 by "bunny" <layla696@...> on Jan 7, 1998
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