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Mocha Hot Fudge (Gluten-Free) for The Secret Recipe Club

Mocha Hot Fudge (Gluten-Free) for The Secret Recipe Club

Recipes

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).

mocha-hot-fudge-coconut-sorbet

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.

mocha-hot-fudge-ice-cream

(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
  1. Use a whisk to combine the sugar, cocoa and flour in a small saucepan. Whisk in the coffee extract, milk, butter, and vanilla.
  2. Bring to a boil over medium heat, stirring continuously, and boil 2-3 minutes or until thickened.
  3. Pour over ice cream, stir into hot coffee or warm milk.
  4. 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

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