Fudge Sauce Recipes

 Mocha Fudge Sauce

MOCHA FUDGE CREAM TORTE

1/4 cup flour
1/2 cup sweet butter - softened
1/2 cup coarsely chopped pecans
 2 Tbs firmly packed dark brown sugar
 
Line a 9 inch square baking pan with foil - extending ends of foil to top of pan. Combine the above ingredients in a bowl. Spread mixture into prepared pan. Bake 15 minutes at 350, or until lightly browned. Let the crust cool in the pan on a rack.
 
 1/2 cup sweet butter - softened
 1/3 cup superfine sugar
 1 extra large egg
 1/2 cup Mocha Fudge Sauce 
 
Warm Fudge Sauce in pan of hot water. Cream butter with electric mixer until smooth. Stir in sugar and beat until mixture is light and fluffy. Beat in egg. Add Fudge Sauce and beat for 3 minutes. Spread chocolate mixture on the cooled crust and chill covered loosely for 2 hours.
 
1 cup heavy cream
1 Tbs superfine sugar
1 tsp Kahlua or other coffee flavored liqueur for garnish:
1/3 cup mocha beans or chocolate covered coffee beans
 
Remove the crust and chocolate mixture from the pan by lifting foil. Cut in half with a serrated knife. Beat cream, sugar and Kahlua until stiff peaks form. Place one of the cake halves on a serving plate, spread with one quarter of whipped cream. Top with other cake half, crust side down and frost torte with half of remaining whipped
cream. Pipe remaining cream decoratively onto torte. Freeze.
 
Let cake stand at room temperature for 1 hour before serving. Garnish with mocha beans.   Serves 6 - 8.

 

Chocolate Fudge Sauce
CHOCOLATE RASPBERRY CREAM MOUSSE (COEUR A LA CREME)

1/4 cup Raspberry Fudge Sauce
1/2 lb. cream cheese, room temperature
1 1/4 cups heavy cream
1 pint fresh raspberries

For garnish:
Additional Raspberry Fudge Sauce - Mint leaves, if desired

Warm Raspberry Fudge Sauce in pan of hot water. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1/4 cup cream and beat until smooth. Mix in Raspberry Fudge Sauce.

Whip remaining 1 cup cream to soft peaks in separate bowl.Gently fold whipped cream into cream cheese mixture. When almost completely blended, gently fold in all but a handful of raspberries.

Line a sieve (or coeur a la creme mold) with dampened cheesecloth, extending cheesecloth beyond rim. Pour cream cheese mixture into mold, pressing gently to fill mold evenly. Fold cheesecloth over top. Place over a bowl and refrigerate overnight.

Invert mold onto serving platter. Carefully remove all cheesecloth. Garnish the mousse with fresh raspberries and serve with Raspberry Fudge Sauce.

Serves 8.