It’s that time again…to let you know who’s blog I’ve been secretly stalking all month…looking for their perfect recipe to share. This month as part of The Secret Recipe Club, I had the pleasure to peruse Not Rachael Ray.
Rachael may not be of Clan Ray, but after reading her blog, there’s no doubt she’s living her life to the fullest — as a mom, wife, baker, cook, blogger (and Doctor of Physical Therapy (on the side)).
After sifting through her mountain of recipes and tips, I finally settled on her easy-to-make Mocha Hot Fudge recipe. One of the best decisions I’ve made all week — in less than 15 minutes, I had a pan full of chocolate sauce that Willy Wonka would envy (and the coffee content of which would set his little Oompa-Loompas off into a real tizzy, if you know what I mean).
I made a couple of changes to Rachael’s original recipe: I had exactly 2 tablespoons of rice flour left over in the cupboard, so I used that instead of all-purpose. I was curious to see how differently the two thicken. I also used my homemade coffee extract instead of espresso powder, and reduced the sugar by 1/4 cup to compensate for what’s in the extract recipe (which you should really go check out, because the technique is really cool and it keeps FOREVER.)
The result is a thick, pourable, chocolatey mocha fudge that coats the back of a spoon nicely and is delicious over ice-cream. We had it over our favourite Ciao-Bella Coconut Sorbet.
(click on the title below for a printable version of the recipe)
: A little coffee, a lot of chocolate. Pour over ice-cream, into warm milk or hot coffee for a caffeine-spiked treat morning, noon & night.
- Granulated Sugar – ¾ Cup
- Cocoa – ⅓ Cup
- Rice Flour – 2 Tble
- Coffee Extract – ¼ Cup
- Milk – 1 Cup
- Unsalted Butter – 1 Tble
- Vanilla Extract – 1 tsp
- Use a whisk to combine the sugar, cocoa and flour in a small saucepan. Whisk in the coffee extract, milk, butter, and vanilla.
- Bring to a boil over medium heat, stirring continuously, and boil 2-3 minutes or until thickened.
- Pour over ice cream, stir into hot coffee or warm milk.
- Store in the fridge, covered, for up to 1 week.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 12
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