Hot Fudge Sauce
- 2 cups semisweet chocolate chips
- 1 tablespoon strong black coffee
- 2 tablespoons sweet butter
- 2 tablespoons heavy cream
- 2 tablespoons Armagnac or Cognac
- In a double boiler over low heat, melt the chocolate chips with the coffee.
- Whisk in the butter and stir until melted.
- Whisk in the cream and beat until combined and glossy.
- Remove from heat.
- Beat in the Armagnac and serve over very rich ice cream immediately.
chocolate chips, black coffee, sweet butter, heavy cream, cognac
Taken from cooking.nytimes.com/recipes/12122 (may not work)