1 lb. - Semi-sweet chocolate (the best quality available) – Chop into small pieces
2 cups - Heavy Cream
1 Tbsp - Ground Melita Espresso
4 Tbsp - Lite Brown Sugar
1 Tbsp - Melita Hazelnut Syrup
1Tbsp - Melita Caramel Syrup

Simmer cream, espresso grounds and brown sugar for 5 minutes. Strain into chopped chocolate with the Hazelnut and Caramel syrups. Wisk lightly in a double boiler until chocolate is melted and smooth. Keep warm on a double boiler.

Dried Fruit Island

1 cup - Ricotta
¼ cup - Dried cherries
¼ cup - Dried mango
1 tsp - Melita Caramel Syrup
2 Tbsp - Sugar

Mix all ingredients until well blended.
To serve, ladle Mocha Soup into bowl and put a large tablespoon of cheese mixture into the center. Serve with Biscotti.

Espresso Biscotti

½ cup - Unsalted Butter
¾ cup - Lite brown sugar (packed tightly)
2 - Large Eggs
1 cup - Chopped Pistachio Nuts
2 ¼ cup – Flour
1 ½ tsp – Baking Powder
¼ tsp – Salt
½ Tbsp – Ground Espresso

Whip butter and sugar until light and fluffy, add Espresso and 1 egg at a time, add baking powder and salt. Mix in flour and nuts and knead lightly. Roll into 2” wide logs. Bake at 350 degrees for 20 minutes or until light brown. Remove from oven and allow to set for 5 minutes. While still warm, slice into 1/2” wide slices. Place on a lined cookie sheet and bake at 300 degrees for 5 minutes or until light brown all over. After cooling, store in an airtight container.