Ingredients

• 12 ounces semisweet chocolate
• 1 teaspoon cocoa powder
• 1/2 teaspoon instant coffee or espresso powder
• 1 cup plus 2 Tablespoons heavy cream
• 6 Tablespoons marshmallow creme

Instructions

1. Chop the chocolate into small pieces. Add the pieces to a heatproof bowl and add cocoa and coffee powder.
2. Heat the cream in a small saucepan over medium heat until it comes to a simmer.
3. Pour the hot cream over the chocolate. Let stand for 30 seconds, and whisk until smooth. Add the marshmallow and mix until combined.
4. Pour over ice cream.
5. This sauce can be made 3 days ahead of time and reheated. Keep in an airtight container in the fridge.