• ½ cup (125mL) brown sugar
  • 1 cup (250mL) 35% whipping cream
  • 1¾ bars (175g) Lindt Excellence 70% Cacao Dark Chocolate, chopped or broken into small pieces
  • 3 tbsp (45mL) unsalted butter
  • 2 tbsp (30mL) brewed espresso or 1 tsp (4mL) fine espresso powder