Yield: 1 servings
|½ cup||Very hot coffee|
|¾ cup||Unsweetened; Dutch processed|
|\N \N||; cocoa|
|½ cup||Light corn syrup|
|4 ounces||Semi sweet chocolate; chopped|
|1 ounce||Unsalted butter|
|6 ounces||White chocolate|
|¼ cup||Heavy cream|
|2 tablespoons||Light corn syrup|
|2 teaspoons||Dark rum and 1 teaspoon framboise|
|½ tablespoon||Unsalted butter|
|\N \N||Chocolate covered banana bites|
|\N \N||Fresh fruit|
|\N \N||Chocolate pound cake; cubed|
|\N \N||Toasted coconut|
DARK CHOCOLATE FUDGE SAUCE
WHITE CHOCOLATE FUDGE SAUCE
In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl, set over barely simmering water. When the chocolate has melted, whisk in the coffeecocoa mixture until smooth and blended. The sauce is best if left to ripen overnight.
White Chocolate Fudge Sauce:
In a completely dry bowl or double boiler, set over barely simmering water, melt the chocolate halfway. Remove from heat and stir to completely melt.
Over medium heat, bring the cream, corn syrup, rum and/or framboise to a scald. Pour the hot mixture over the melted chocolate and stir with a whisk until blended and smooth. Add the butter and whisk for 1 full minute to thicken.
Serve sauces in fondue pots: over a flame and get ready to dip.
Converted by MC_Buster.
Per serving: 2283 Calories (kcal); 109g Total Fat; (39% calories from fat); 8g Protein; 360g Carbohydrate; 159mg Cholesterol; 302mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21½ Fat; 24 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INB049 Converted by MM_Buster v2.0n.