Mocha Hot Fudge (Gluten-Free) for The Secret Recipe Club
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)
: Gluten-Free Mocha Hot Fudge
: 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.
Notes:
- Rachael’s original recipe called for 2 tablespoons of all-purpose flour – use that if you don’t have rice flour or aren’t concerned about gluten-free.
- ¼ cup of Espresso powder can be used in place of the Coffee Extract. Increase the sugar to 1 cup. (Also from the original recipe.)
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 12
Copyright © 2009-2011 Island Vittles/Theresa Carle-Sanders. All rights reserved. Don’t Steal — Karma’s Real.
After my heart!! This looks awesome – and I LOVE Ciao-Bello’s sorbets!
Yum! Love your photos and your adaptations. Makes me want to go whip up another batch right now!
I would drink this hot fudge. It looks and sounds amazing!
“Is there anyone out there who doesn’t like chocolate sauce on their ice cream? No, I thought not.” You’re kidding, right? Have you disowned me? I may not like chocolate, but I can sure appreciate it’s beauty and this is gorgeous. Fantastic adaptation of the real Rachel’s recipe. I need to go check out your coffee extract now. Unless I’ve seen it before; but I’ve slept since then.
Omg I kept going back to the coffee extract! It sounds like such a good flavor enhancer for chocolate items. I bet it was fabulous in the hot fudge! YUM. I’ll have to finally get down to it and make the extract, I know I could use it for everything :)
Wow this sounds great! I will try your coffee extract and make it your way for sure! Sounds like it would make a decent fondue as well. Mmmm. Thanks!
Your chocolate fondue idea is pure genius, Shelley! Theresa
What a very special treat, your Mocha Hot Fudge looks awesome! Thanks for sharing and it is fun cooking with you in the SRC!
Miz Helen
Southwest Chicken and Potato Soup
What a treat – so interesting that there’s flour in the recipe, I guess it must be to thicken it.
Looks perfect!! Love the sauce! Always forget to buy the jar icecrean fudge sauces and get mad at myself when the craving hits!
Wow. Yes – that’s all.
This looks wonderful. Yum!
Geez, that looks like a killer sauce. I love that you paired it with a coconut sorbet!
I love your photos! I just want to dive right into that delicious looking dessert.
What fantastic pictures!! This looks great…yum yum
Why do I purchase fudge sauce in a jar? This looks so simple and delicious!
Oh my, so delicious looking and I need to make some!
If you haven’t already, I’d love for you to check out my group “A” SRC recipe this month: Levain Chocolate Chip Walnut Cookies.
Lisa~~
Cook Lisa Cook
Yum! Looks great! Fun to participate in SRC with you!
That does look A-MAZ-ING!
Thank you for being a part of Secret Recipe Club, I really enjoy this group and being your hostesss. My recipe for this month was Frozen Breakfaast Burritos, even though I made these a few weeks ago for Monday’s post, I just made a second batch today!
If you haven’t checked them out yet, please stop by!
http://momscrazycooking.blogspot.com/2011/10/frozen-breakfast-burritos-secret-recipe.html
Hey Foodies, Theresa’s Secret Club recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Invite fans to play: http://knapkins.com/guess_games/598?source=blog