Mocha Fudge Sauce

This, my friends, is a recipe that you should keep close at hand during the holidays because it can be your saving grace.  Have a special dessert go horribly wrong?  Pull this sauce out of the fridge, warm it up briefly in the microwave and drizzle it over ice cream (peppermint ice cream is particularly good this time of the year), over pound cake, over toasted waffles topped with sliced almonds and bananas and top with a spritz of cream, pour it on top of a cheesecake that has split down the middle, or spoon it into coffee and top with whipped cream.

Looking for a little something to appease the kids or grandchildren?  Call this chocolate fondue and serve it with vanilla wafers, sliced bananas, apple wedges, or graham crackers for dipping.

Finally, and do not scoff at this, stir a tablespoon into a pot of chili or stew.  The chocolate and mocha combination will add a decided richness to both dishes, and no one will ever know your secret.

It is simple to make, lasts a long time in the fridge (not that I really know this first hand since, honestly, I could eat it by the spoonful and sometimes do -- shhhhhh, tell no one!), or can be poured into a pretty container, tied with a ribbon and used as a last minute gift (if the recipient can successfully pry it out of your grasping hands).

Try it.  It is seriously good!

Mocha Fudge Sauce

(Printable Recipe)

 2 tablespoons boiling water

1 tablespoon instant espresso powder
1 cup sugar

2 tablespoons unsweetened cocoa powder

1 cup whipping cream

1/4 cup light corn syrup

2 ounces semi sweet chocolate
2 tablespoons unsalted butter

1 teaspoon vanilla

Heat two tablespoons of water in the microwave until boiling and stir in coffee powder until dissolved.  Stir together sugar and cocoa in a heavy medium saucepan. Whisk in 1 cup cream, corn syrup, and coffee mixture. Add chocolate and butter. Bring to boil over high heat, stirring constantly, and boil for 1-2 minutes. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes. Stir in vanilla. If, after the sauce has cooled, the thickness isn't to your liking, bring it to a full boil once again and boil for another minute.

This is linked to Tasty Tuesdays, Tuesdays at the Table and Hearth and Soul.