White Chocolate & Expresso Sauce

Time:15 minutes, plus chilling
Source:Nigella Lawson, NY Times
Yields:3 1/2 cups
  • 8 ounces white chocolate, in pieces
  • 2 cups heavy cream
  • 3 1/2 tablespoons instant expresso powder

Place all ingredients in a small heavy-based saucepan over medium heat. Wait until chocolate beings to melt, then reduce heat to lowest possible setting.

Stir chocolate until it is completely melted. Remove pane from heat, and whisk vigorously until mixture is smooth and thickened. Set aside to cool to room temperature.

Transfer sauce to a small pitcher. Cover and refrigerate until chilled. To use, stir well and pour over vanilla ice cream.