Espresso Fudge Sauce

Ingredients

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

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.

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