Deluxe Chocolate Sauce Recipe

2 c Semisweet chocolate chips
1/2 c Butter or margarine
1 T Instant coffee powder
1/8 t Salt
1 T Vanilla
2 c Icing sugar
1 c Light corn syrup
1 c Hot water
Measure first 5 ingredients into saucepan. Heat and stir over medium heat until smooth. Remove from heat.
Beat in icing sugar, syrup and water until smooth. Pour into jar. Store in refrigerator. Makes 4 1/2 cups. 
 
 Fat Free Hot Fudge Sauce

3/4 c Sugar; (can be sugar substitute)
1/3 c Cocoa;
4 ts Cornstarch;
1/2 c Evaporated skim milk
1 ts Vanilla
In a small saucepan stir together the sugar, cocoa, cornstarch and evaporated skim milk. Cook and stir constantly until sauce is bubbly and thick. Cook and stir two minutes more. Remove from heat and stir in 1 tsp. vanilla. (For sugar-free sauce skip sugar at the start and stir in NutraSweet spoon on at the end with the vanilla.) 
 
Hot Fudge Sauce
 
2 c Sugar
1/3 c Cocoa
1/4 c Flour
1/4 ts Salt (optional)
2 c Milk
2 tb Butter
1 1/2 ts Vanilla
Mix dry ingredients together in saucepan. Slowly stir in milk. Add butter. Bring to a boil over medium heat, stirring constantly. Lower heat and cook 8 minutes, stirring constantly. Remove from heat and stir in vanilla. Serve warm over ice cream. Makes about 2 1/2 cups. 

Philly Chocolate Sauce

1 8 oz pkg. Cream Cheese, cubed
1/3 c Milk
1 oz Unsweetened Chocolate Squares
2 c Sifted powdered sugar
1 ts Vanilla
Combine cream cheese, milk and chocolate; stir over low heat until smooth. Blend in remaining ingredients. Serve over poached pears, ice cream or cake.
Note this sauce can be refrigerated and then reheated.
Makes 2 cups 
 
Rich Chocolate Sauce

6 oz Bittersweet chocolate
6 oz Semisweet chocolate
1 c Heavy cream
1/2 c Coffee
1 tb Cognac
Melt everything over a double boiler.