Bitter Chocolate and Coffee Sauce

Prep Time: 15 mins Cooking Time: 0 Serves: Makes 600ml
Simple and delicious, this is very quick to make. Poured over ice cream, it makes a fabulous, almost instant dessert. Coffee is natural partner for chocolate and gives the sauce a satisfying and surprising lift. Stored in a sterilized sealed container, it will keep well for 2–3 weeks in the fridge.
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50g granulated sugar

400ml freshly brewed strong coffee (not espresso)

25g slightly salted butter

250g coffee flavoured chocolate, roughly chopped. Suggestion, Café Negro

1 tbsp dark rum

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  • Put the coffee and sugar in a saucepan and warm over a low heat, stirring constantly, until the sugar has dissolved.
  • Stir in the butter and chocolate until they are melted and well mixed in.
  • Turn up the heat, bring to the boil and cook for 30 seconds. Remove from the heat and leave to cool slightly, then stir in the rum.

Alternative Recipes

Bitter Chocolate and Coffee Sauce