Coffee Scented Hot Fudge Sauce

Fudge sauce prepared from heavy cream, sugar, light brown sugar, cocoa powder, unsalted butter, bittersweet chocolate, espresso powder and salt, coffee liqueur, and vanilla extract. Wonderful served over premium vanilla ice cream.

Ingredients -

1 cup Heavy Cream
3/4 cup Sugar
3/4 cup Light Brown Sugar
1 cup Cocoa Powder
1/2 cup Unsalted Butter, cut up
6 (1 ounces each) Squares Bittersweet Chocolate, chopped
1 tablespoon Espresso Powder
1/4 teaspoon Salt
2 tablespoons Coffee Liqueur
1 teaspoon Vanilla Extract

Preparation:

1. Heat the heavy cream in saucepan until the edges show signs of boiling.

2. Reduce heat to low.

3. Stir in granulated sugar and light brown sugar, cocoa powder, unsalted butter, bittersweet chocolate, espresso powder and salt.

4. Cook until mixture is smooth and sugar and chocolate has melted.

5. Remove saucepan from heat.

6. Stir in coffee liqueur and vanilla extract. Cool.

7. Transfer to airtight jars. Keep sauce refrigerated up to 2 weeks.

8. Reheat gently to use.

Fudge Making Tips

Storing Unopened Chocolate

Unopened, unsweetened and bittersweet chocolate can be kept wrapped as is for 12 to 18 months. Milk and white chocolate, unopened, will keep for 7 to 9 months.

Fudge Making Tips

Cocoa Nibs

Cocoa nibs are the essence of chocolate flavor. They are found inside the cocoa bean once its shell has been removed. After fermentation, drying, and cleaning the nibs are removed from the bean and roasted. The nibs are ground into what becomes chocolate liquor (unsweetened chocolate).

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