Blond Mocha Sauce

Name: Blond Mocha Sauce
Yield: 3 cups
Ingredients: 8 ounces white chocolate, in pieces; 2 cups heavy cream; 3 ½ tablespoons instant espresso powder

By Nigella Lawson

Published October 28, 2003

Total Time: 15 minutes
Rating: 4(16)
Comments: Read comments

Blond mocha, so called because although it is based on a traditional mix of coffee and chocolate, the chocolate here is white. Together with the cream, the coffee and the chocolate make for an almost butterscotch-cappuccino taste. Once the sauce is whisked, poured into a jug and left to cool in the fridge, it thickens voluptuously. Serve it with store-bought ice cream, and reheat the sauce if you desire. Warm, it is rather like a fabulous latte to pour on your ice cream.

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Ingredients

Yield:3½ cups

8 ounces white chocolate, in pieces
2 cups heavy cream
3 ½ tablespoons instant espresso powder

Ingredient Substitution Guide

Preparation

Step 1
Place all ingredients in a small heavy-based saucepan over medium heat. Wait until chocolate begins to melt, then reduce heat to lowest possible setting.
Step 2
Stir chocolate until it is completely melted. Remove pan from heat, and whisk vigorously until mixture is smooth and thickened. Set aside to cool to room temperature.
Step 3
Transfer sauce to a small pitcher. Cover and refrigerate until chilled. To use, stir well and pour as desired.