Luscious and delicious, and just a little bit fancy – impress your friends with this coffee-spiked chocolate sauce.
Servings
6 Servings
PREP TIME
10 mins
COOK TIME
N/A
TOTAL TIME
10 mins
Difficulty
Easy
Wine pairing
Cocktail
To make this alcohol free, substitute the Kahlua with instant coffee: mix 1 teaspoon of instant coffee granules with 3 tablespoons of boiling water, and follow the recipe as described.
For a more decadent version, see my white chocolate Kahlua sauce.
1. Place the chocolate and Kahlua in a large heatproof bowl.
2. Add the milk and cream to a saucepan and bring to a simmer.
3. Pour the hot cream and milk over the chocolate and stir until the chocolate has completely melted and there’s no lumps left.
Tip: The sauce can be made ahead of time and re-heated gently in the microwave. It will always be a thinner consistency when it’s hot, but will thicken up if left to stand for a few minutes.
Pour liberally over a dessert of your choice – it’s delicious over ice cream or chocolate lava cake! Or, enjoy it as a dip with fresh strawberries and other fruit.
The drink pairing here all depends on what you’re pairing with this delicious sauce! If you’re pouring this over a decadent chocolate cake, consider a Cabernet Sauvignon which pairs great with chocolate. If you’re serving it over ice cream or with fresh fruit, a cleancut bubbles (nothing with too much flavour) will pair nicely and add an interesting texture into the mix.
If in doubt, serve with another coffee-flavoured favourite – an espresso martini (chef’s kiss).
