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.
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
makes about 2 cups
adapted from The Gourmet Cookbook
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.
Marnie
Joy,
I don’t know how to thank you enough for all the laughs you’ve provided me with. It’s more than enough that your recipes are beyond fabulous, but your writing reminds me of what makes life worth living.
THANK YOU!
nr
Who?
The chocolate fudge sauce, yes, but I’m going to have to use maple syrup rather than corn syrup. I buy the former, never the latter.
The book? Beyond the Earth and The Sky by Jamie Zeppa. The story of a young MA in English who travels to Bhutan to teach Bhutanese children and youth, in the late ’80s. I have never read such beautiful writing and insights, in something that was not fiction. Try it you’ll love it. There’s been a few reprints, but you want this cover. Yes indeed.
https://www.amazon.ca/Beyond-Sky-Earth-Journey-Bhutan/dp/0385259425/ref=sr_1_1?s=books&ie=UTF8&qid=1279562789&sr=1-1
I love this blog: baking, smart writing, and English lit. You bet.
nr
Ooops. It’s Beyond the Sky and The Earth. I’ve read and re-read this book. Skipped right over the title to the photo. Bad.
Sarah
I just came looking for this recipe and did you really tag it as low fat but not as chocolate or fudge? You crack me up. No, really. I. Love. It.
keri
that looks delish!
Dawn
It sounds like you are hoping to get stranded on a dessert island instead of a desert island!