Mmmm! Rich, chocolate or mocha, fudgey hot sauce on ice cream - the perfect compliment to a chilled dish of creamy vanilla smoothness!

Here are a couple of delicious sauces that are easy to make and that will be the perfect complement to that bowl of vanilla (or other flavor) ice cream, or to pour over pound cake, etc. Get creative and enjoy the bliss.

I hope you enjoy these sauces as much as my family does.

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Espresso Sauce

1 cup heavy cream
¼ cup finely ground espresso coffee beans (or substitute 1 Tbsp instant espresso or other coffee powder)
1 square unsweetened chocolate (or substitute 3 Tbsp unsweetened cocoa powder + 1 Tbsp cooking oil or butter)
2 Tbsp butter
2 Tbsp. sugar
Pinch salt
1 tsp vanilla

Pour cream and finely ground espresso beans into a saucepan.
Scald cream mixture (heat to just below boiling.)
Remove from heat.
Strain out the ground espresso beans by pouring through a strainer or cheesecloth. (If you are using instant espresso coffee powder there is no need to strain.)
Cut the chocolate into small pieces and stir it into the hot cream until it melts. If using instant espresso coffee powder just stir it in until blended.
Stir in the butter.
Add vanilla, sugar, and salt, and stir until blended.
Pour over ice cream or your dessert of choice.

Chocolate Sauce

6 - 1oz. squares semi-sweet chocolate, coarsely chopped
3 Tbsp butter
1¼ cups half & half
3 Tbsp light corn syrup
¾ cup sugar
dash salt
¼ tsp vanilla extract

Place the chocolate and butter in a small heavy saucepan.
Cook and stir over low heat until the chocolate is melted.

Stir in half & half, sugar, and corn syrup.
Bring to a slow boil over medium to medium-low heat for about 8 minutes until reduced.
Remove from heat and stir in vanilla extract.

Sauce will thicken as it cools. Use this sauce warm or cool it to room temperature.

Chocolate-Peppermint Option: to make chocolate-peppermint sauce substitute peppermint extract for vanilla extract.

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