by dinner at sheila's
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dinner at sheila's's Notes:
Expand2/3 cups strong coffee or espresso, brewed Ask a question about this ingredient
2 and 1/2 tablespoons sugar Ask a question about this ingredient
2 teaspoons whole Tellicherry black peppercorns (Szechuan, if you want a stronger pepper) Ask a question about this ingredient
2 teaspoons whole star anise Ask a question about this ingredient
1 teaspoon whole cloves Ask a question about this ingredient
1 teaspoon coriander seeds Ask a question about this ingredient
1 cinnamon stick, broken into a few pieces Ask a question about this ingredient
8 ounces good quality semisweet chocolate, finely chopped (I used Callebaut), Ask a question about this ingredient
2 tablespoons softened unsalted butter, cut in pieces Ask a question about this ingredient
Grind the peppercorns, star anise, cloves, coriander seeds, and cinnamon stick pieces to a fine powder in a spice grinder. Measure 2 teaspoons and set aside. The remaining spice blend can be put in a covered jar and saved for a future use.
Ask a question about this stepIn a small saucepan combine the espresso or coffee with the sugar and 2 teaspoons of the spice blend. Heat on low until sugar and spices are dissolved, and mixture is hot. If there are bits of spices that are not dissolved you can strain the mixture before adding the chocolate.
Ask a question about this stepAdd the chocolate, and whisk until smooth and completely melted.
Ask a question about this stepRemove from the heat and add the pieces of butter, whisking until thoroughly blended.
Ask a question about this stepServe warm over vanilla or coffee ice cream.
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
