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Mocha Hot Fudge Sauce

January 8, 2010 by Joy the Baker 98 Comments

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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Categories: Chocolate, Gluten-Free, Recipes

Previous Post: « New Food for You.
Next Post: Cinnamon Sugar Biscotti »

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  1. Marnie

    March 22, 2011 at 6:17 pm

    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!

    Reply
  2. nr

    July 19, 2010 at 11:08 am

    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.

    Reply
    • nr

      July 19, 2010 at 11:09 am

      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.

      Reply
  3. Sarah

    March 12, 2010 at 6:40 pm

    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.

    Reply
  4. keri

    January 16, 2010 at 7:58 pm

    that looks delish!

    Reply
  5. Dawn

    January 13, 2010 at 2:39 pm

    It sounds like you are hoping to get stranded on a dessert island instead of a desert island!

    Reply
« Older Comments

Trackbacks

  1. Hot Fudge Sauce | Mis-Cakes Oven Adventures says:
    March 2, 2012 at 10:03 am

    […] adapted from Joy the Baker’s Mocha Hot Fudge Sauce Enjoy! /* […]

    Reply
  2. Basics by rachealpatrolia - Pearltrees says:
    December 3, 2011 at 3:43 pm

    […] Mocha Hot Fudge Sauce — Joy the Baker 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. home • contact • blog • fb • twitter to experience pearltrees activate javascript. […]

    Reply
  3. Desserted Planet – Desserts, Candies, Goodies, More! » Blog Archive » Elvis Sundae says:
    May 26, 2011 at 3:44 pm

    […] That’s it!  Super easy.  I topped it with a divine Mocha Hot Fudge Sauce from Joythebaker.com and chopped, dry-roasted peanuts.  And voila! Elvis […]

    Reply
  4. hungrygirlporvida » Blog Archive » time management, a new year, and getting back to the things i love says:
    January 19, 2011 at 2:53 pm

    […] bittersweet chocolate, it’s amazing if you like your chocolate to be serious. i just spied this on joy the baker today…next time i’m adding coffee. she says all there is to say about […]

    Reply
  5. Happy National Hot Fudge Sundae Day! « Reflecting on what God has done says:
    July 25, 2010 at 6:00 am

    […] Make some to celebrate!!! Me and my husband LOVE Joy the Baker’s Mocha Hot Fudge Sauce! […]

    Reply
  6. Chocolate at its Best « a glass of milk says:
    May 16, 2010 at 7:32 pm

    […] in the freezer.  Which leads me to tonight’s dessert.  Mocha Hot Fudge Sauce (courtesy of Joy the Baker, who adapted this from The Gourmet Cookbook, which makes me happy, because I can say I made a […]

    Reply
  7. Springing Forward « a glass of milk says:
    March 20, 2010 at 4:23 pm

    […] weakness).  I think this time around I’ll make my own and pair it with Joy the Baker’s Mocha Hot Fudge Sauce for […]

    Reply
  8. Joy the Baker » Blog Archive » Cheddar Black Pepper Biscuits says:
    January 22, 2010 at 3:15 am

    […] b) Gerard Butler and hot fudge sauce.  […]

    Reply

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