Here are the recipes we used this year. They're all amazing!
Half of this recipe is plenty!
- 32 ounces chocolate, grated ( I used 2/3 semi-sweet and 1/3 milk, both Guittard)
- 1 1/4 cups heavy cream
- 1 tablespoon instant coffee powder (I used Pero)
- 1 teaspoon vanilla extract (preferably Mexican vanilla)
- 1 teaspoon white sugar
- 1/3 cup hot water
In a double boiler melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.