Mocha Satin Ice Cream or Dessert Sauce
Indulge in the luxurious decadence of Mocha Satin Ice Cream or Dessert Sauce, a versatile recipe that combines the bold flavors of dark chocolate and espresso for a smooth and velvety treat. This recipe features a rich base of heavy cream and whole milk, perfectly sweetened with granulated sugar and elevated with unsweetened cocoa powder and finely chopped chocolate. The addition of instant espresso powder adds a subtle kick, while vanilla extract and a pinch of salt round out the flavor profile. Whether served warm as a glossy dessert sauce over cakes and brownies or churned into a silky homemade ice cream, this recipe is a chocolate lover's dream come true. Prepare it in under 45 minutes for a truly indulgent dessert experience that hits all the right notes. Perfect for entertaining guests or treating yourself to a gourmet delight, this mocha-inspired confection pairs beautifully with other sweets or stands on its own as an irresistible masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 tablespoon Instant espresso powder
- 6 ounces Dark chocolate, finely chopped
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 5 Egg yolks
Instructions
In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture is just below a simmer. Do not let it boil.
Add the instant espresso powder, dark chocolate, and cocoa powder to the saucepan. Whisk until the chocolate has fully melted and the mixture is smooth. Remove from heat.
In a medium bowl, whisk the egg yolks until they are slightly thickened.
Slowly drizzle about 1 cup of the warm chocolate mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from curdling.
Transfer the tempered egg mixture back to the saucepan with the remaining chocolate base, whisking constantly.
Place the saucepan back on low to medium heat. Stir constantly with a wooden spoon or spatula until the mixture thickens slightly and coats the back of the spoon, about 5–7 minutes. Be careful not to let it boil.
Remove the saucepan from heat and stir in the vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
If serving as a sauce, allow it to cool slightly, then serve warm over desserts like cakes or brownies.
If making ice cream, let the mixture cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a lidded container and freeze until firm, about 3–4 hours.
Nutrition Facts
Calories |
3575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 140.9 g | 704% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 204.2 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 523 mg | 40% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1690 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
