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Katie's Fudge Sauce With Lemon Bitters Recipe

Katie's Fudge Sauce With Lemon Bitters Recipe

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Ingredients

270ml (9 fl oz) Coconut Cream - 1 can - you can substitute heavy cream

225 grams Caster sugar 

1/2 teaspoon sea salt 

75 grams Cocoa powder with 22% cocoa butter 

55 g Valrhona Manjari 64% or Cru Sauvage 68% chocolate 

3 tablespoons Almond milk or heavy cream

1 1/2 teaspoons 2x Vanilla Extract 

1 teaspoon Lemon Bitters 

A dash of Amaretti to individual servings - optional 

Shop For This Recipe

Coconut Milk - Coconut Cream
$6.95
India Tree Superfine Caster Cane Sugar - 3-lb tub
$24.95
ChefShop Cocoa Powder
$99.00 $85.00
Cru Sauvage - Wild Cocoa Baking Chocolate 68% (Bittersweet)
$39.99 $37.95
1 pound
Valrhona Manjari Dark Bitter-Sweet Couverture 64%
$33.95
Tonga Bourbon Vanilla Extract 2X
$29.95
Fee Brothers Lemon Bitters
$12.55
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Directions

Katie's Fudge Sauce With Lemon Bitters Recipe

To make it just right make sure to use best ingredients 
Gluten and Dairy Free (if you want) 

serves many

equipment:
Double Boiler or Heavy Sauce pan, whisk, measuring devices

instructions:

#1: Heat the Coconut Cream, sugar and salt in the sauce over medium low heat. Whisk smoothly until the the sugar dissolves and the edges start to bubble.

#2: Lower heat to low and add cocoa powder slowly whisking in. Whisk until smooth and starts to look glossy.

#3: Remove from the heat and stir in the chocolate. Whisk until fully dissolved.

#4: Add the almond milk, or cream, whisking in one tablespoon at a time.

#5: Add the vanilla extract and lemon extract.

#6: Use immediately or chill. Reheat in order to use.





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