Recipe courtesy of Wayne Harley Brachman
Chocolate Fudge Sauce
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 85
- Dietary Fiber
- 6
- Sugar
- 73
- Protein
- 4
- Cholesterol
- 15
- Sodium
- 34
- Total: 12 min
- Cook: 12 min
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.