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, set over barely simmering water. When the chocolate has melted, whisk in the coffeecocoa mixture until smooth and blended. The sauce is best if left to ripen overnight.
White Chocolate Fudge Sauce:
In a completely dry bowl or double boiler, set over barely simmering water, melt the chocolate halfway. Remove from heat and stir to completely melt. Over medium heat, bring the cream, corn syrup, rum and/or framboise to a scald. Pour the hot mixture over the melted chocolate and stir with a whisk until blended and smooth. Add the butter and whisk for 1 full minute to thicken.
Garnish:
Assemble: Serve sauces in fondue pots: over a flame and get ready to dip.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipes courtesy of Wayne Harley Brachman, Mesa Grill, New York, NY
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.