Mocha Hot Fudge Sauce

A wonderful topping for an ice cream sundae. And Fair Trade coffee (and cocoa powder and chocolate if you can get it) makes it even better!

1/3 cup water
1/4 cup light corn syrup
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
4 ounces bittersweet chocolate, melted and slightly cooled
3 tablespoons brewed Café Campesino coffee

Directions:
In a medium saucepan, whisk the water with the corn syrup, cocoa powder and sugar until smooth. Bring to a boil. Remove from the heat and whisk in the melted chocolate. Gradually whisk in the coffee. Serve warm. Makes about 1 1/2 cups.

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