Mocha Hot Fudge Sauce

Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally, for 5 minutes.

In a small bowl, dissolve the espresso powder into 1 1/2 teaspoons hot water.

Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla. Stir until smooth. Cool slightly before serving.

Cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat over low heat, stirring to serve after it’s been chilled.