1/2 CUP Very hot brewed coffee (Mountain Bird Coffee, LLC, Stevie’s Espresso)
1/2 cup sugar
3/4 cup Unsweetened processed Organic cocoa
1/2 cup Light corn syrup
4 ounces Semisweet chocolate, chopped or semisweet chocolate chips
2 Tbs. Unsalted butter
In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler and set heat to barley simmer the water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep 3 weeks in fridge or 3 months in the freezer.
STEVIE’S ESPRESSO COFFEE AND FUDGE SAUCE
1 cup prepared fudge sauce
2 Tbs. Stevie’s Espresso coffee beans (optional)
1/4 cup of brewed Stevie’s Espresso (strong)
Heat fudge sauce over low heat or in the microwave or double boiler. Place dark roast coffee beans in a heavy duty plastic food storage bag and crush them with a heavy skillet or mallet. If you have a coffee grinder, grind the beans on coarsest setting. Add beans to sauce with the 1/4 cup (2 ounces) strong coffee. Use over ice cream, cake, or brownies. YUMMY!
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