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hot fudge sauce
Can be refrigerated for up to a week. Rewarm before serving.

½ lb bittersweet chocolate coarsely chopped
1 c water
1/4c plus 2 T sugar
¼ c light corn syrup
¼ c unsweetened cocoa powder
1 T instant expresso mixed with 1 t water

  1. Melt the chocolate in a double boiler…stir until smooth.
  2. Combine the water, sugar and syrup and bring to a boil over high heat.
  3. Whisk in the cocoa powder, reduce the heat to moderate and cook until slightly thickened, about 3 minutes.
  4. Remove from the heat, whisk in the melted chocolate and expresso dissolved in water.

       Credit goes to Bon Appetit.

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