Katie's Fudge Sauce With Lemon Bitters Recipe


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 


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

Double Boiler or Heavy Sauce pan, whisk, measuring devices


#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.