Mocha sauce is great for more than ice cream. We especially love it with plain yogurt. It can be used for hot cocoa too. The recipe comes from my ice cream cookbook, Ice Cream and Sorbets by Lou Seibert Pappas. I prefer to double or triple the recipe so it lasts for a while. I use half heavy cream and half whole milk for the half-and-half. Store the leftovers in a glass jar.
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1 tablespoon instant espresso or coffee powder
- 1/2 cup half-and-half
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Stir together the cocoa, sugar and espresso powder in a medium saucepan. Stir in the half-and-half and cook over medium heat until the mixture comes to a boil. Reduce heat and let simmer for 2 minutes. Remove from the heat and stir in butter and vanilla. Serve warm or at room temperature. Or, cover and refrigerate for up to 2 weeks. Reheat in a pan of hot water or in a heatproof container in a microwave on high heat for 30 seconds.
Makes about 1 cup.