Chocolate Fudge Sauce

Total Time:
12 min
Cook:
12 min

Yield:
2 cups

Ingredients
  • 1/2 cup very hot brewed coffee
  • 1/2 cup sugar
  • 3/4 cup unsweetened Dutch-processed cocoa
  • 1/2 cup light corn syrup
  • 4 ounces semi-sweet chocolate, chopped
  • 2 tablespoons unsalted butter
Directions
  • In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.

  • Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. The sauce keeps for 3 weeks in the refrigerator or 3 months in the freezer.


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