Ingrients & Directions
15 oz Bittersweet chocolate;
-coarsely chopped
1/2 c Granulated sugar
1 c Plus 1 teaspoon light corn
-syrup
1 c Plus 2 teaspoons water
1 1/2 c Unsweetened cocoa powder
1 1/2 tb Instant coffee or instant
-espresso
6 tb Cognac or brandy
Using a double boiler, melt chocolate and keep warm.
In large saucepan, combine sugar, corn syrup, water, cocoa powder, and
instant coffee. Bring to a boil, whisking constantly. When the mixture
comes to a rolling boil, cook 1 or 2 more minutes.
Remove from heat and whisk in melted chocolate and stir in cognac.
Serve warm. Can be refrigerated up to 2 weeks.
Yields
1 servings