You know that moment when something easy, delicious and quick comes together in the SAME recipe? This is that moment! This chocolate fudge sauce comes from Joel’s brother, Jesse. He made it at a family dinner once, in about 10 seconds, in the microwave! I was stunned at how easy and good it is.
This fudge sauce can be thrown together while you’re dishing up the ice cream. You can switch it up by using either almond extract or vanilla extract. You could even use a little orange liqueur.
In a small sauce pan (if heating on the stove) or in a small microwave-safe dish, combine the ingredients. Butter, cocoa powder, heavy cream, sugar, instant espresso powder, and a pinch of kosher or sea salt.
Heat on low for a a few minutes, whisking, until the mixture is smooth and slightly thick. If you want to use the microwave, heat at normal power, in 30 second intervals, stirring until mixed.
Remove from the heat or take out of the microwave, and stir in the extract or liqueur if using. Serve it right out of the pan, or transfer to a small pitcher or bowl.
It’s awesome over ice cream, cake, brownies….
Now I just need a bigger bowl.
- 3/4 cup sugar
- 1/2 cup cocoa
- 4 tb butter
- 1/2 cup heavy cream
- 3/4 tsp coffee or espresso (instant granules)
- pinch of salt
- 1 tsp vanilla
- Heat sugar, cocoa, butter, heavy cream, coffee and salt over low heat or in the microwave for 1 minute until mixed. Stir and heat until well blended.
- Take off the heat and add the vanilla. The sauce will thicken as it cools. Will keep in the fridge up to a week.