Dark, glossy and slightly bittersweet, this sauce is both easy to make and a good keeper; serve it right from the refrigerator. Recipe by Nancy Baggett for EatingWell.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2005


Recipe Summary

2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Combine chocolate, cocoa, sugar and coffee granules in a food processor. Process until finely ground, about 1 minute.

  • Stir together water and corn syrup in a small saucepan; bring just to a boil over medium-high heat. With the food processor running, add the syrup mixture, then vanilla. Continue processing until the sauce is smooth, scraping down the sides as needed. (The sauce will seem thin, but will thicken during cooling.) Transfer to a container and refrigerate until chilled, at least 2 hours. Stir well before serving; if the sauce seems too thick, stir in a little water.


Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

Nutrition Facts

35 calories; protein 0.4g 1% DV; carbohydrates 7.7g 3% DV; dietary fiber 0.7g 3% DV; sugars 6.5g; fat 0.9g 1% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iuIU; vitamin cmg; folate 0.4mcg; calcium 2.6mg; iron 0.2mg 1% DV; magnesium 6.7mg 2% DV; potassium 21.7mg 1% DV; sodium 6.4mg; thiaminmg.