Aug
17
2015
0
By jacob burton
Description
This dessert sauce is a nothing more then a super rich mocha that's emulsified with butter for some extra flavor and sheen. It's served with our cinnamon sugar beignets to complete our "coffee & doughnuts" dessert.
Ingredients
100 g
Espresso (Equals A Double Shot) 125 g
Cream (Heavy Whipping) 100 g
Sugar (Granulated) 20 g
Coco Powder (70%) 8 g
Salt (Kosher) 1 g
Xanthan Gum 150 g
Butter (Cubed)Instructions
- Combine espresso, cream, sugar, coco powder and salt in a medium sized sauce pan and bring to a simmer over high heat, whisking occasionally.
- Transfer mixture to blender. Blend on medium speed, adding in Xanthan Gum.
- Add butter, one cube at a time, forming an emulsion, and slowly bringing the speed of the blender up as the emulsion becomes thicker.
- Once all the butter is incorporated, serve immediately or you can hold sauce warm in either a double boiler or airpot.