Yup. Another one. Another easy-peasy, throw-it-together-in-five-minutes-and-enjoy recipe.
What can we say? It's summer cupcakes. We're too hot for heavy sifting and whisking.
Er, yeah, ok, so we're hot because we've been walking to and from the ice cream stand in the blazing sun. But we can't be blamed. Really.
Have you been to Dairy Joy!?
That soft serve is laced with narcotics. It has to be. How else can you explain the insane cravings? It's addictive. We can't be held accountable.
Nuh uh. We're innocent bystanders.
Although, we do have one small beef with the soft serve stand. You know, aside from making us completely addicted to their dairy magical deliciousness.
Uh, they close at 8pm.
Seriously. Seriously?!!? What about those post dinner dessert cravings that can only be quelled by the marble swirl pixie in a cake cone? With the hot fudge?!
Basically we have a soft serve, hot fudge, Dairy Joy-fulness curfew.
Fine. FINE. We're taking things into our own hands.
We're making our own hot fudge. Oh yes. Oh yes we are.
And we're lacing it with marshmallow fluff. How's that for some summertime baking?!
Take that Dairy Joy. You go ahead and close at 8pm.
Fluff Hot Fudge
Makes 2 cups
Adapted from Bon Appetit
12 ounces semisweet chocolate chips
1 teaspoon unsweetened cocoa powder
1/2 teaspoon instant espresso powder
1 cup plus 2 tablespoons heavy cream
1/3 cup marshmallow fluff
In a large bowl combine chocolate chips, cocoa powder and espresso powder. Set aside.
Heat cream in a small saucepan over medium heat until just simmering. Pour over chocolate chip mixture and let sit for 1 minutes, then whisk until mixture is smooth. Fold in marshmalllow fluff and mix until fully incorporated.
Serve immediately or let cool to room temperature and store covered in the fridge for up to 5 days. Reheat sauce before serving.