Katie's Fudge Sauce With Lemon Bitters Recipe

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 

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.