Ingredients
Dark Chocolate Fudge Sauce:
1/2 cup very hot coffee
1/2 cup sugar
3/4 cup unsweetened, Dutch processed cocoa
1/2 cup light corn syrup
4 ounces semi sweet chocolate, chopped
1 ounce unsalted butter
White Chocolate Fudge Sauce:
6 ounces white chocolate
1/4 cup heavy cream
2 tablespoons light corn syrup
2 teaspoons dark rum and 1 teaspoon framboise
1/2 tablespoon unsalted butter
Garnish:
Chocolate covered banana bites
Fresh fruit
Chocolate pound cake, cubed
Toasted coconut
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, 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.