Espresso Fudge Sauce


  • 2 (1-ounce) semisweet chocolate baking squares, coarsely chopped
  • 2 tablespoons unsweetened cocoa
  • ½ cup light corn syrup
  • 3 tablespoons espresso powder
  • 2 tablespoons butter
  • ½ cup sugar
  • 3 tablespoons hot water
  • + 1 more ingredients
    • 1 cup whipping cream

Dissolve espresso powder in hot water. Melt butter and chocolate in a small saucepan over low heat, stirring until melted. Whisk in espresso and remaining ingredients; bring to a boil over medium heat. Cook 5 minutes, stirring constantly. Serve warm over cheesecake. Store in refrigerator.

View full recipe at My Recipes


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