Use this recipe for our Individual Chocolate-Espresso Charlottes.
- Yield: Makes about 2/3 cup
Photography: Anita Calero
Source: Martha Stewart Weddings, Fall 2007
- 1/2 cup freshly brewed strong espresso
- 1/4 cup sugar
- 1/4 cup water
Bring espresso, sugar, and water to a boil in a saucepan, stirring to dissolve sugar. Let cool. Syrup can be refrigerated in an airtight container for up to 2 weeks.