9 ounces (255 grams) blond chocolate* or Caramelized White Chocolate (recipe follows), chopped
½ cup plus 1 tablespoon (135 grams) heavy whipping cream
4½ tablespoons (63 grams) unsalted butter
1 tablespoon (6 grams) espresso powder
Instructions
Place chocolate in a medium heatproof bowl.
In a small saucepan, heat cream, butter, and espresso powder over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Pour hot cream mixture over chocolate; let stand for 1 minute. Stir with whisk until smooth. Use immediately.
Notes
*You can use Valrhona Blond Dulcey 32% Chocolate or make your own with the recipe below.
Recipe by Bake from Scratch at https://bakefromscratch.com/macchiato-chocolate-tart/