← Back to Search Results
Blonde Mocha Sauce

Photo by: Joey De Leo
Comments: 0
 

Recipe

Even those in the anti-white-chocolate party go for this: all the white chocolate does is cut through the necessary bitterness of the coffee (effortlessly supplied in the form of instant espresso powder) and together, with the cream, they make for an almost butterscotch-cappuccino taste. The best way to cook this sauce is the night before you want to serve it, so there’s plenty of time for it to chill down and firm up in the fridge. To be honest, 4–6 hours ahead is probably fine, but I sometimes find evening tinkering about in the kitchen easier than early-morning action. Once it’s whisked, poured into a jug and left to cool in the fridge, the sauce thickens voluptuously. If you don’t make this ahead, but use it from the pan, it’s rather like pouring a fabulous latte over your ice cream. Frankly, there’s nothing to complain about with either option: in both cases, we’re talking about a rewarding finale to a dinner menu that allows you to invite a whole gaggle of friends over without ending up resenting them for accepting.

Yield:  Serves 10

Ingredients

  • 8oz white chocolate
  • 2 cups heavy cream
  • 3½ tablespoons instant espresso powder, just about enough to fill an espresso cup

Directions

 

Break the chocolate into chunks and put into a heavy-based saucepan over the lowest heat possible with all the other ingredients. When the chocolate has melted, take the pan off the heat and whisk vigorously to thicken the sauce. I just use one of my little hand whisks for this.

Pour the blonde mocha sauce into a pitcher or glass measuring cup, cover the surface with a thin skin of plastic wrap and when cool, stick it into the fridge.

When you are ready to pour it over the ice cream, take it out of the fridge, give it a good stir and use it straight from the pitcher.


© 2004 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

287kcal (14%)
39mg (2%)
15g
0g
25g (38%)
0g
15g (77%)
7g
1g
70mg (23%)
13g
2g
9mg
137mg
198mcg RAE (7%)
0mg (1%)
77mg (8%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
big-fat-cookies Big Fat Cookies
by Elinor Klivans
in-the-kitchen-with-david In the Kitchen with David
by David Venable
cook-with-jamie Cook with Jamie
by Jamie Oliver
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
a-new-way-to-cook A New Way to Cook
by Sally Schneider
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
lucid-food Lucid Food
by Louisa Shafia
food-to-live-by Food to Live By
by Myra Goodman
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?