Coffee isn’t only great to drink, it works a treat in food and dessert recipes too. This sweet and sticky Cappuccino Fudge Sauce is an indulgent treat, perfect for pouring over puddings, cakes and ice cream. The Cinnamon, Nutmeg, Orange zest and Brandy make this a wonderful recipe to enjoy at Christmas.
Ingredients – makes 375ml
2 tbsp of freshly ground rijo42 coffee
1 cinnamon stick
175g semi-sweet or bitter-sweet premium quality chocolate, finely chopped
8 cloves – whole
1/8 tsp ground nutmeg
2 orange zest strips – approx 2cm wide x 5cm long
6 tbsp light brown sugar
How to make:
Over a high heat add the coffee, orange zest strips , half-and-half, cloves, cinnamon and nutmeg to a heavy saucepan. Bring to the boil. Once boiling remove the pan from the heat and leave the mixture to stand for 30 minutes.
After the 30 minutes, return the mixture to a high heat and bring back to the boil. Pass the mixture through a sieve into a measuring jug. Ensure the spices are pressed against the side of the sieve with a wooden spoon to extract all of the liquid. You need the mixture to measure 200ml, if necessary top up to 200ml with additional half-and-half.
Transfer your strained liquid into a clean heavy pan and add the brown sugar. Simmer, stirring constantly until all of the brown sugar has dissolved. Remove the pan from the heat and stir in the chocolate until completely melted, the sauce should have a thick smooth consistency. Finally stir in the brandy and serve warm.
You can make your Cappuccino Fudge Sauce in advance as it will store in the fridge for around two weeks. To reheat, simply pour into a heavy saucepan and heat over a low heat, stirring constantly.
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