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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
1/4 c 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. Whisk in the cocoa powder, reduce the heat to moderate and cook until slightly thickened, about 3 minutes.
  3. Remove from the heat, whisk in the melted chocolate and expresso dissolved in water.

       Credit goes to Food and Wine magazine.