Espresso Fudge Sauce

Ingredients

• 2 ounce semisweet chocolate baking squares coarsely chopped
• 2 tablespoons butter 
• 0.5 cup plus light
• 3 tablespoons espresso powder 
• 0.5 cup sugar 
• 2 tablespoons cocoa unsweetened
• 3 tablespoons water hot
• 1 cup whipping cream 

Equipment

• sauce pan
• whisk

Directions

1. Dissolve espresso powder in hot water. Melt butter and chocolate in a small saucepan over low heat, stirring until melted.
2. Whisk in espresso and remaining ingredients; bring to a boil over medium heat. Cook 5 minutes, stirring constantly.
3. Serve warm over cheesecake. Store in refrigerator.