Peppermint Bark Mocha Fudge Sauce
- 3/4 cup strong brewed New England Coffee® Peppermint Bark coffee
- 3 tablespoons light corn syrup
- 8 oz. bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
In a small pot over medium heat combine freshly brewed Peppermint Bark coffee and corn syrup. Bring to almost boiling and add chocolate. Turn off heat and stir well until chocolate has melted. Add in butter and stir until melted. Use right away or store in the fridge. Enjoy in your favorite coffee!