donna hay magazine

mocha fudge sauce200g dark chocolate, chopped1 cup (250ml) single (pouring) cream50g unsalted butter¹⁄³ cup (75g) caster (superfine) sugar1 tablespoon instant coffeePlace the chocolate, cream, butter, sugar and coffee ina small saucepan over medium heat. Cook, stirring, for4–5 minutes or until the butter and chocolate havemelted and the mixture is smooth. Makes 2 cups.+ Serve spooned over ice-cream or warm brownies. The sauce willkeep refrigerated for two weeks – just warm and whisk before serving.