Mocha Hot Fudge Sauce

• Recipe by Nancy Silverton

Ingredients

1. 1/3 cup water
2. 1/4 cup light corn syrup
3. 1/4 cup plus 2 tablespoons unsweetened cocoa powder
4. 2 tablespoons sugar
5. 4 ounces bittersweet chocolate, melted and slightly cooled
6. 3 tablespoons brewed coffee
7. 1 tablespoon rum

Directions

1. In a medium saucepan, whisk the water with the corn syrup, cocoa powder and sugar until smooth. Bring to a boil. Remove from the heat and whisk in the melted chocolate. Gradually whisk in the coffee and rum. Serve warm.

Make Ahead

The sauce can be refrigerated for up to 2 weeks.