Ingredients:
1 1/4 cup heavy cream
1/2 cup Teaoli Espresso Balsamic
2 cups semi-sweet chocolate chips
3 tbsp unsalted butter, cut into small pieces
1/4 tsp sea salt
1/2 tsp vanilla extract
Directions:
Butter a 9x13" baking pan and line with parchment, leaving some hanging over the sides of the pan. In a metal bowl or double boiler, add all ingredients except the salt. Set over a pot of gently simmering water, stirring constantly, until the chocolate has completely melted. Mixture will be very thick. Pour into the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle each square with sea salt and enjoy.