Mocha Cream Sauce

Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 egg yolks
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup strong coffee
  • 1 cup heavy cream, whipped


    1. Beat the egg yolks with a rotary beater until somewhat thickened. Beat in the sugar and salt and stir in the coffee.

    2. Cook over simmering water, stirring, until thickened. Chill; fold in the whipped cream.