- Double Bonus
Dark, glossy and slightly bittersweet, this sauce is both easy to make and a good keeper; serve it right from the refrigerator.
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
- 2 1/2 ounces bittersweet chocolate, chopped into 1/4-inch pieces
- 6 1/2 tablespoons unsweetened cocoa powder
- 1/3 cup granulated sugar (use 1-2 tablespoons more for a less-bittersweet sauce)
- 1/4 teaspoon instant coffee granules
- 1 cup hot water
- 1/3 cup dark corn syrup
- 2 1/2 teaspoons vanilla extract
Combine the chocolate, cocoa, sugar and coffee granules in a food processor. Process until finely ground, about 1 minute.
Stir together the water and corn syrup in a small saucepan; bring just to a boil over medium-high heat. With the food processor running, add the syrup mixture, then vanilla. Continue processing until the sauce is smooth, scraping down the sides as needed. (The sauce will seem thin, but will thicken during cooling). Transfer to a container and refrigerate until chilled, at least 2 hours. Stir well before serving; if the sauce seems too thick, stir in a little water.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
71 calories; 1g total fat; 1g total saturated fat; 0mg cholesterol; 6mg sodium; 8g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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