Chocolate and water don’t like to mix. Why are we doing it here? Just to prove we can, I guess, and to make a smooth, rich chocolate sauce to pour over a torte, a bowl of ice cream, or just to spoon out of the pan (c’mon, we know you do that, too).
- 8 oz. Dark Chocolate Buttons
- ¼ cup strong hot coffee
Pour the hot coffee over the unmelted chocolate buttons in a Pyrex-type bowl, and whisk like your life depends on it until all is blended and smooth. You may have to heat it for 30 seconds or so in a microwave to keep it melting. Whisk ’til it gets through the "awkward” stage and gets smooth and shiny. Use right away.