Mocha Hot Fudge Sauce
Chocolate and espresso, a match made in heaven. Mocha hot fudge sauce is richly flavored and delicious, a perfect topping for ice cream.
Coffee? Good. Chocolate? Good. Coffee with chocolate? Better yet! This might be my favorite day of Hot Fudge Week. Although, I do love traditional, and Black Forest is a perfect combination of fudge and delicious black cherries. I love the peanut butter hot fudge, too. I guess I better just have a little of each.
Guess what? Hot fudge isn’t reserved for ice cream. I like to stir a couple spoonfuls into ice cold milk for an instant homemade frappuccino. Perfect alternative to coffee on a hot summer’s day.
About this mocha hot fudge:
You probably have everything you need to make this yummy hot fudge. The ingredients are simple and wholesome.
- Cocoa powder
- Instant espresso powder
- Pure vanilla extract
If you’re wondering about espresso powder, you can usually find it in the coffee aisle of the grocery store. My mom had a hard time locating it — I think she was looking in the baking aisle. Instant espresso powder is instant coffee and is quite concentrated. If you aren’t such a coffee fan, try adding a smaller amount of espresso powder, maybe one tablespoon, just enough to enhance the flavor of traditional hot fudge.
Serve mocha hot fudge sauce on vanilla ice cream, or chocolate ice cream, or, if you can find it, coffee ice cream!
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 4 tablespoons instant espresso powder (see note)
- 2 tablespoons all-purpose flour
- 1 cup milk (see note)
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- In a small saucepan, combine sugar, cocoa, espresso, and flour with a whisk. Stir in milk and butter.
- Bring to a boil over medium high heat, stirring continuously, and boil 2-3 minutes or until thickened. Remove from heat and stir in vanilla.
- Hot fudge thickens a bit more as it cools. Store it in the fridge and warm up how much you want, when you want it, in the microwave. It heats up really fast, so microwave in 10 second increments.
- You can use non-fat milk or 2% but whole milk is better. Your choice!
- Instant espresso powder can usually be found in the coffee aisle of the grocery store.
- If you find the coffee flavor to be too strong, try adding less espresso powder.
Nutrition Information:Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 80Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 9mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 1g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He only tasted a bit of this. He liked it though! But as I’ve said a hundred times, my hubs loves all things traditional and always gravitates towards the traditional version.
Changes I would make: None.
Difficulty: Super duper easy.