Hot Fudge Sauce

While at the Fairmont in Scottsdale this week, I had some chocolate sauce on vanilla ice cream. I twas whiskey or scotch or something, but the important part is that it was HEAVEN.
This might be a great thing to make up as a gift. I found a recipe on kitchenplay's blog that looks like a good starting point. It is Nancy Silverton's recipe from The Wednesday Chef.

Hot Fudge Sauce
Makes 2 cups
7 1/2 ounces bittersweet chocolate, cut into 2-inch pieces
1/4 cup sugar
1/2 cup light corn syrup
1/2 cup plus 2 tablespoons water
3/4 cup unsweetened cocoa powder
3/4 tablespoon instant coffee granules
3 tablespoons Cognac or brandy

1. Melt chocolate pieces in large stainless steel mixing bowl (or top of double boiler) over saucepan of gently simmering water. Be sure water does not touch bottom of mixing bowl to prevent chocolate from burning. Turn off heat and keep warm over warm water until ready to use.

2. Bring sugar, corn syrup, water, cocoa powder and instant coffee to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer 1 to 2 minutes, stirring constantly to dissolve cocoa powder and sugar and to prevent burning on bottom of pan.

3. Whisk in melted chocolate. Boil hot fudge for few minutes to reduce to consistency you desire. It should be quite viscous and surface should have glossy shine. Cool slightly and beat in Cognac or brandy.

The steps for sterilizing glass jars can be found here.