Fluff Hot Fudge

Makes 2 cups
Adapted from Bon Appetit

12 ounces semisweet chocolate chips
1 teaspoon unsweetened cocoa powder
1/2 teaspoon instant espresso powder
1 cup plus 2 tablespoons heavy cream
1/3 cup marshmallow fluff

In a large bowl combine chocolate chips, cocoa powder and espresso powder.  Set aside.

Heat cream in a small saucepan over medium heat until just simmering.  Pour over chocolate chip mixture and let sit for 1 minutes, then whisk until mixture is smooth.  Fold in marshmalllow fluff and mix until fully incorporated.

Serve immediately or let cool to room temperature and store covered in the fridge for up to 5 days.  Reheat sauce before serving.