Ingredients
14 ounces semisweet or bittersweet chocolate, broken into pieces
3 tablespoons espresso, strong coffee or water
1 teaspoon vanilla extract
1/4 cup sugar (confectioners’, granulated or light brown)
3/4 cup heavy cream, preferably not ultrapasteurized
1 pinch coarse salt, more to taste
Preparation
PREPARATION
1. In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring. (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue cooking in 30-second blasts, stirring in-between.) 2. Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and adjust the seasoning. YIELD About 1 1/2 cups
