Mocha Fudge Sauce Recipes

MOCHA FUDGE

Steps:

• In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
• When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

OLD-FASHIONED MOCHA HOT FUDGE SAUCE

Steps:

• Sift cocoa into medium bowl. Bring cream and ground coffee to boil in heavy small saucepan, stirring to blend. Remove from heat; cover and steep 10 minutes. Strain cream through fine sieve into another bowl, pressing on coffee grounds to release as much cream as possible.
• Bring sugar, corn syrup, 1/4 cup water, and coffee-flavored cream to boil in medium saucepan, whisking until sugar dissolves. Boil 1 minute, brushing down sides of pan with wet pastry brush. Remove from heat. Whisk in chocolate, butter, and vanilla. Pour 1/4 of chocolate mixture into cocoa to moisten, then add remaining chocolate mixture, whisking until sauce is smooth and shiny. DO AHEAD Can be made 1 week ahead.Cool. Cover and refrigerate. Rewarm sauce over low heat before using.

MOCHA HOT FUDGE SAUCE

Steps:

• Sift cocoa into medium bowl. Brin cream and ground coffee to boil in heavy small saucepan, stirring to blend. Remove from heat; cover and steep 10 minutes.
• Strain cream through fine sieve into another bowl, pressing on coffee grounds to release as much cream as possible.
• Bring sugar, corn syrup, 1/4 cup water, and coffe-flavored cream to boil in medium saucepan; whisking until sugar dissolves. Boil 1 minute, brushing down sides of pan with wet pastry brush. Remove from heat.
• Whisk in chocolate, butter and vanilla. Pour 1/4 of chocolate mixture into cocoa to moisten, then add remiaing chocolate mixture, whisking until sauce in smooth and shiny.
• Cool. COver and refrigerate. Rewarm sauce over low heat before serving.

MOCHA SAUCE

Steps:

• In a small heavy saucepan, combine all ingredients and cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. Cool.
• Serving size = 2 tablespoons.

MOCHA FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
• Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. Beat for two minutes at high speed. Pour batter into prepared pan.
• Bake for 45 to 55 minutes, or until done. Cool for 30 minutes. Invert onto serving plate, and prick top with a fork.
• Heat frosting in a small pan. Remove from heat, and stir in 3/4 cup liqueur. Drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. Repeat until glaze is used up.