Chocolate Fudge Sauce

So, I don't recall hearing anything other than the announcement from Rosemary that she wanted to do a contest for holiday baking items, but I thought it was a good idea. Truth be told, I forgot about it until last night when I made up some of my chocolate fudge sauce that I invented about 4 years ago. Then I was reminded by my awesome wife Thyme that I should put something up for the contest, and here we are.

Mint's Chocolate Fudge Sauce

3/4 cup Evaporated Milk
1/3 cup Sugar
1 Tbsp Butter
2 1/2 Tbsp Cocoa Powder

Optional

1/3 cup Unsweetened Raspberry Herbal Tea or Mint extract (to taste)

If using the raspberry tea, combine all ingredients in a small or medium saucepan and boil, stirring constantly until you reach your desired thickness. Usually, I will have a spoon next to the pan so I can check the cooled thickness from time to time, since it will be thicker cooled than hot. If you want to omit the tea and add the mint, wait until the end then boil for another 30 seconds or so to get the alcohol boiled out.

You can either use the sauce hot, which is great, or you can chill it overnight in the fridge and use it cold, which is equally as great. The choice is yours. Either way, you get the requisite too many calories that a great holiday treat requires. If you don't know what to put this on, ice cream and brownies are a great place to start.

A preview of future posts

So, I still have to actually figure out the recipe that I use, but soon I will be posting both a regular and a dairy free hot chocolate recipe, as well as a chocolate peanut/cashew butter ball. Stay tuned.

Mint