Classic hot fudge gets a makeover in this espresso-spiked variety. A good dose of salt adds great depth of flavor and beautifully complements the sweet ice cream backdrop.
|1 cup heavy cream||1/2 teaspoon sea salt|
|1 teaspoon instant espresso||3 ounces dark chocolate, chopped|
|2 tablespoons corn syrup|
In a heavy saucepan over medium heat, combine the cream, espresso powder, corn syrup and salt; bring to a simmer.
Remove from heat; add the chocolate and let sit undisturbed 3 to 4 minutes. Using a heatproof spatula, gently stir the mixture until the chocolate is melted and incorporated with the cream. Return pan to medium heat and cook, stirring constantly, 7 to 8 minutes or until mixture has thickened slightly.
Remove from heat and let cool 10 minutes before serving. Sauce will continue to thicken upon cooling.
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