Preheat the oven to 325 F. Place the espresso beans on a baking sheet and roast for 5-10 minutes, just until you can begin to smell their aroma. Remove beans and allow to cool. Place in a coffee grinder and grind coarsely. Place the beans in a small sauce pan with the heavy cream and bring to a boil, remove from heat and let sit for 30 minutes. Strain the heavy cream through a fine mesh strainer into a bowl. Return the infused cream to the saucepan with the sugar and bring to a boil. Remove from heat and add chocolate and butter and vanilla and stir until smooth. Cover and keep warm until ready to use. Posted to recipelu-digest Volume 01 Number 473 by "bunny"
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|Serving Size: 1 Serving (537g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2094 (76%)|
|Amt Per Serving||% DV|
|Total Fat 232.6g||310 %|
|Saturated Fat 144.8g||724 %|
|Monounsaturated Fat 65.3g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 529.4mg||163 %|
|Sodium 82.8mg||3 %|
|Potassium 751.1mg||20 %|
|Total Carbohydrate 184.9g||54 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 175g|
|Protein 10.9g||16 %|
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Calories per serving: 2739
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