Joy the Baker

Mocha Hot Fudge Sauce

January 8, 2010

Mocha Hot Fudge Sauce

I figured it out!

I finally figured out the answer to all of those desert island questions!  You know… if you were stranded on a desert island blah blah blah…  It turns out the answer is always always always hot fudge.

Watch.  I’m sure you’ll agree.

Q:  If you were trapped on a desert island, what one food would you want with you?

A:  Hot fudge (and vanilla ice cream) for eternity.

Q:  If you were trapped on a desert island and had one book with you, what would it be?

A:   Gone with the Wind… covered in hot fudge.

Q:  If you were trapped on a dessert island would you prefer waterproof matches or a broken down sail boat?

A:  Um… hot fudge?

Q:  Desert island roommate:  George Clooney or Gerard Butler?

A:  This is a trick question… obviously.  Gerard Butler with a side of hot fudge.

See?  Hot fudge.  Always the right answer.  Amazing.

Mocha Hot Fudge Sauce

Mocha Hot Fudge Sauce

I’m pretty sure that hot fudge is one of life’s little miracles.  It’s perfect.  I happen to love chocolate paired with coffee.  The coffee flavor deepens the chocolate flavor.  The two are best friends in my book.  Hot fudge over vanilla ice cream?  Few things in this life are better.

Mocha Hot Fudge Sauce

Mocha Hot Fudge Sauce

makes about 2 cups

adapted from The Gourmet Cookbook

Print this Recipe!

1/4 cup unsweetened Dutch-processed cocoa powder

1/3 cup packed dark brown sugar

1/2 cup light corn syrup

2/3 cup heavy cream

1/4 teaspoon salt

6 ounces good bittersweet chocolate (not unsweetened), finely chopped

2 Tablespoon unsalted butter, cup into 1/2 Tablespoons

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

1 1/2 teaspoons hot water

Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted.  Cook mixture at a low boil, stirring occasionally, for 5 minutes.

In a small bowl, dissolve the espresso powder into 1 1/2 teaspoons hot water.

Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.

Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it’s been chilled.


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