- 2 cups (12 ounces) semisweet chocolate chips
- 2 ounces unsweetened chocolate
- 1 cup heavy whipping cream
- 1/4 cup cold strong brewed coffee
- Dash salt
- 1 teaspoon vanilla extract
- In a heavy saucepan, melt the chocolate with the cream, coffee and salt over low heat, stirring constantly. Remove from the heat; stir in vanilla. Cover and refrigerate. Reheat to serve over your favorite ice cream. Yield: 2-1/2 cups.
Originally published as Fudge Sundae Sauce in Grandma's Great Desserts Cookbook 1992, p62
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