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.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a medium bowl, whisk the egg yolks until they are slightly thickened.

Step 4

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.

Step 5

Transfer the tempered egg mixture back to the saucepan with the remaining chocolate base, whisking constantly.

Step 6

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.

Step 7

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.

Step 8

If serving as a sauce, allow it to cool slightly, then serve warm over desserts like cakes or brownies.

Step 9

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

Serving size	(1151.0g)

Amount per serving	% Daily Value*
Calories	3575.4

Total Fat 245.1g	0%
Saturated Fat 140.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1431.8mg	0%
Sodium 922.3mg	0%
Total Carbohydrate 278.3g	0%
Dietary Fiber 15.8g	0%
Total Sugars 204.2g
Protein 31.9g	0%

Vitamin D 198.9IU	0%
Calcium 523.4mg	0%
Iron 24.3mg	0%
Potassium 1690.5mg	0%

*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.

Source of Calories

Fat: 64.0%

Protein: 3.7%

Carbs: 32.3%