Chocolate Espresso Sauce

1/4 c Espresso beans
1 c Heavy cream
1/2 c Granulated sugar
6 oz Bittersweet chocolate; coarsely chopped
2 tb Unsalted butter
1 ts Vanilla extract

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.

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