Poured over vanilla ice cream or drizzled over fresh fruit, this decadent, intensely chocolaty sauce will delight any sweet tooth. Packed in pretty jars, this sauce makes a fail-safe hostess gift.
By Jennifer Bartoli and The Test Kitchen
Source: Canadian Living Magazine: January 2013
Prep time 10 minutes
Total time 15 minutes
Portion size 3 cups
Ingredients
1-1/2 cups (375 mL) water
2/3 cup (150 mL) cocoa powder
2/3 cup (150 mL) corn syrup
8 oz (227 g) semisweet chocolate, chopped
1 tbsp (15 mL) instant espresso powder
1 pinch salt
Preparation
In deep saucepan, bring water, cocoa and corn syrup to boil over medium heat, whisking constantly; boil for 2 minutes. Reduce heat to low.
Add chocolate and espresso powder; cook, whisking, until melted. Remove from heat; whisk in salt. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days. Reheat to room temperature to serve.)
Nutritional Information Per 2 tbsp.: about
cal 77 pro 1g totalfat 3g sat. fat 2g
carb 14g dietary fibre 1g sugar 8g chol 0mg
sodium 13mg potassium 103mg
% RDI:
calcium 1 iron 5
http://www.canadianliving.com/food/baking_and_desserts/mocha_fudge_sauce.php
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