This is the coffee part of our coffee and chocolate opera cake. A delicious bite-sized morsel to serve to wedding guests after the cake.
- Yield: Makes 2/3 cup
Source: Martha Stewart Weddings, Fall 2010
- 1/4 cup sugar
- 1/2 cup water
- 2 teaspoons instant espresso powder
Bring sugar and the water to a boil in a small pan over medium heat, stirring until dissolved. Stir in espresso powder. Let cool.