Chocolate fudge fondue sauce

February 11, 2004

MAKES 36 TABLESPOONS

8 ounces semisweet chocolate, coarsely chopped

1 (14-ounce) can sweetened condensed milk

1/3 cup milk

2 tablespoons instant coffee powder (see Note)

In a saucepan over very low heat, melt chocolate, stirring often until smooth.

Add condensed milk and stir until smooth. In a small bowl, combine milk and coffee powder and stir into chocolate mixture. Stir until smooth. Serve hot over ice cream, cake or brownies. Place remaining portion in covered container and refrigerate for up to two weeks.

To serve as fondue: Place chocolate in a fondue pot over warm flame. Use as a dip for fruit (bananas, strawberries, pineapple), cake squares, cookies or donut holes.

Note: One-quarter cup brandy, orange juice or additional milk may be substituted.

Helene Stone, Highland Park

Nutrition facts per tablespoon: 69 calories, 3 g fat, 2 g saturated fat, 4 mg cholesterol, 10 g carbohydrates, 1 g protein, 15 mg sodium, 0 g fiber