12 ounces dark chocolate chips or chopped chocolate
1 cup heavy cream
1 cup whole milk
1 teaspoon almond extract
1 teaspoon espresso powder
1/2 teaspoon ground cinnamon
pinch kosher salt
Place chocolate in a medium bowl.
Combine cream, milk, extract, espresso powder, cinnamon, and salt in a medium saucepan. Place over medium heat and bring to a boil.
Remove from heat and pour over chocolate. Let sit a couple of minutes then whisk until smooth. Leave at room temperature if using within a few hours or let cool, cover, and refrigerate. To make the sauce pourable again, reheat 15 seconds at a time in the microwave, stirring in-between until pourable.