Chocolate Espresso Fudge Sauce


1/3 cup unsweetened cocoa powder
1 tsp espresso powder
1/3 cup granulated sugar
1/4 cup milk
1/4 cup heavy cream
1/4 cup light corn syrup
2 oz semi-sweet chocolate, finely chopped
1 Tbsp unsalted butter
1 tsp vanilla extract


In a medium saucepan, stir together the cocoa, espresso powder and sugar. Slowly whisk in the milk and cream. Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved. Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil. Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth. Stir in the butter and vanilla. Heat and serve over pieces of the cake when serving.

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