This is a straightforward homemade version of Ruth’s Chris espresso sauce — deep, dark, velvety chocolate with a bitter espresso kick. Works great on steak (yes really), or over dessert when you wanna feel fancy and feral at the same time.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 2 mins
- Flavor: bittersweet, mocha-heavy, glossy finish
- Great for: steak night, desserts, late-night chocolate therapy
Why I Like This Recipe
I had this once at Ruth’s Chris — that chocolate espresso drizzle on a filet? I was SHOOK. It felt like steak… but with dessert energy?? So I had to recreate it. And now I’ve made it like 6 times. Not just for meat — I’ve put it on ice cream, waffles, even strawberries. It’s got that coffee depth + chocolate melt that hits you right in the dopamine.
Ingredients
- ½ tbsp instant espresso powder
- ⅓ cup water
- 1½ tbsp light corn syrup
- ¼ tsp vanilla extract
- 4 oz bittersweet chocolate (60% cacao), finely chopped
- Pinch of sea salt
How To Make Espresso Sauce
- Heat things up: Toss espresso powder, water, and corn syrup into a small saucepan. Stir and bring to a gentle boil. It’ll look weird at first — just keep stirring.
- Remove from heat: Take it off the burner. Now stir in the vanilla, chopped chocolate, and a pinch of salt.
- Melt + smooth: Keep stirring till the chocolate melts and it turns into silky, glossy, dream sauce.
- Taste test: (Optional but highly recommended).
- Use immediately or let it cool and thicken slightly. Goes melty fast, so keep it warm if you’re using on steak.
Tips for Success
- Use good chocolate — not the waxy kind.
- Don’t skip the salt — it balances the bitter and makes the chocolate pop.
- Serve warm for max drip factor.
- This also SLAPS on vanilla ice cream. Just saying.
- You can double it. And probably should.
Storage and Reheating
- Fridge: Store covered up to 3 days.
- Reheat: Gently warm over low heat on the stove, or zap in microwave for like 10–15 seconds. Stir it back to life.
FAQs
Yep. It sounds wild but it’s so good. The bitter-sweet mix just works.
Nah. You want that real chocolate melt — cocoa won’t get the same texture.
Try honey or maple syrup. It’ll shift the flavor slightly, but still rich.
Exactly. Think mocha drizzle, but fancier and deeper.
Yup. Just use dairy-free chocolate.
Common Mistakes and How to Dodge Them
- Using bad chocolate – if it tastes meh in chunks, it’ll taste meh in sauce.
- Skipping the espresso – it’s not optional, it’s the soul.
- Overheating the chocolate – don’t boil it. Melt gently, stir lovingly.
- Too much water – don’t add extra or it gets thin and sad.
- Not tasting as you go – every batch of chocolate hits different. Adjust.
Nutrition Facts (Per Serving – 2 Tbsp)
- Calories: 127
- Fat: 7g
- Saturated Fat: 4g
- Carbs: 14g
- Sugar: 11g
- Protein: 1g
- Sodium: 6mg
- Iron: 1mg
Steak House Espresso Sauce Recipe
Course: SauceCuisine: AmericanDifficulty: Easy6
servings5
minutes2
minutes127
kcalA rich, glossy mocha-chocolate sauce with espresso depth — perfect for steaks, sundaes, and dramatic late-night drizzles.
Ingredients
½ tbsp instant espresso powder
⅓ cup water
1½ tbsp light corn syrup
¼ tsp vanilla extract
4 oz bittersweet chocolate (60% cacao)
Pinch sea salt
Directions
- Boil espresso, water, and corn syrup in saucepan.
- Remove from heat.
- Stir in vanilla, chocolate, salt.
- Mix till smooth and glossy.
- Serve warm or store for later.
Notes
- Don’t overheat or it’ll seize
- Salt makes the chocolate sing
- Best when served warm
- Makes ~¾ cup
