This chocolate espresso sauce is best served warm or at room temperature.
Stir the cream, chocolate, butter, brown sugar, corn syrup and salt together in a heavy bottomed saucepot over medium-low heat until melted and smooth. Remove the sauce from the heat and stir in the coffee, and serve warm or chill for later use. The sauce can be reheated to make it more pourable.
The chocolate sauce will keep, refrigerated, until the best before date of the cream.