Dark Chocolate Hot Fudge Sauce

Easy Dark Chocolate Hot Fudge Sauce Recipe

This sauce is fudgy, rich and velvety smooth. If you search for hot fudge sauce recipes likely tens of thousands of recipes come up.  It provides a clear insight into the love of chocolate sauce all around the globe. Dark chocolate has more antioxidants than green tea and just as many as blueberries. The minerals in chocolate also help to increase brain power and function and help reduce the symptoms of stress.  In my mind that transforms it into health food.  That's my story and I'm sticking to it.

How to Make the Best Dark Chocolate Hot Fudge Sauce

• Ingredients you'll need: Butter, corn syrup, brown sugar, heavy cream, cocoa powder, dark chocolate chips, semi sweet chocolate chips, vanilla extract and a pinch of salt.
• Kitchen tools you'll need: One heavy bottomed 2 or 3 quart saucepan, measuring cups and spoons, a heat safe spatula or spoon for stirring.
• You can use a heavy bottomed saucepan to make hot fudge, it doesn't have to be a double boiler like when you're melting chocolate for a ganache. It's important not to walk away though, and stir it constantly to prevent the chocolate from scorching and sticking to the bottom.
• When making this fudge sauce, it's important that you don't  allow the mixture to boil while the chocolate is melting. Think of gently melting the chocolate with the cream, for the best result.
• To clean the pan after making, fill it with hot water and let it sit for a few minutes to soften any remnants of chocolate left behind on the pot.
• Optional mix-ins you may enjoy experimenting with are;  Espresso, cinnamon, peppermint, rum or orange liquors or extracts.
• Please note: The cocoa butter in the chocolate  sauce will solidify in the refrigerator. To use, simply reheat in small amounts in the microwave in 20 second increments and stir until smooth. Repeat the process depending on how much fudge sauce you need.
• This sauce is delicious on ice cream, as a fondue with fruit, or drizzled over pound cake.  
• Once made, you can use it immediately or store tightly sealed in the refrigerator for up to 2 weeks. I like to keep it in a mason jar but any airtight container will work.

More Chocolate Dessert Recipes to Make

If chocolate is your pleasure checkout these other goodies in the MSSK recipe index.

• Dark Chocolate Mint Brownie Cookies are made from scratch featuring the chocolate mint combination that's always a winner.
• Black Velvet Cake is rich and delicious.
• Cosy up to a mug filled with Crockpot Hot Chocolate.
• This Flourless Chocolate Cake will melt in your mouth.
• Edible Chocolate Bowls are so fun to make with the kiddos. You can fill them with ice cream, pudding and more.
• Chocolate Mayonnaise Cake is an oldie that never goes out of style.
• Dark Chocolate Peanut Butter Candies from Very Best Baking.

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Helpful Kitchen Items:

• 4 Quart Saucepan
• Silicone Spatulas
• Sundae Bowls
• Ice Cream Scoop Set

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5 from 1 vote

Dark Chocolate Hot Fudge Sauce

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time20 minutes mins

Course: Dessert, Sauce

Cuisine: American

Keyword: dark-chocolate-fudge-sauce, hot-fudge-recipe

Servings: 3 cups

Calories: 1200kcal

Author: Melissa Sperka

Ingredients

• 2 tablespoon salted butter
• ½ cup light corn syrup
• ¼ cup brown sugar
• 2 cups heavy cream
• 1 tablespoon cocoa powder
• 1 12 oz package dark chocolate chips i.e. Hershey's Special Dark
• 1 cup semi-sweet chocolate chips
• ½ teaspoon pure vanilla
• pinch salt

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Instructions

• In a heavy saucepan over medium heat, melt the butter. Add corn syrup and brown sugar.
• Simmer for 2 minutes until all of the sugar crystals have completely dissolved.
• Reduce the heat to medium-low then add the heavy cream. Simmer for 2 minutes, stirring constantly, until everything has come together.
• Don't allow the mixture to boil. At this point, the sauce will turn a light caramel color.
• Add the cocoa powder first, stir until dissolved, then add all of the chocolate.
• Simmer on medium-low heat until the chocolate is completely melted. Stir often so the chocolate won't stick to the bottom of the saucepan. Around 6-8 minutes. Continue this process until the chocolate sauce is completely smooth.
• Once melted, remove the sauce from the heat, and add the ½ teaspoon of pure vanilla and a pinch of salt. Stir well.
• Use immediately drizzled over ice cream, with fruit as a fondue or drizzled over cake.
• Store leftovers tightly sealed in the refrigerator for up to 2 weeks. (The cocoa butter in the chocolate sauce will solidify in the refrigerator. To use, simply reheat in small amounts in the microwave in 20 second increments and stir until smooth.)

Notes

Optional mix-ins: espresso, cinnamon, peppermint/rum/orange flavorings or liquors.

Nutrition

Serving: 1cup | Calories: 1200kcal | Carbohydrates: 99g | Protein: 7g | Fat: 90g | Saturated Fat: 55g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 174mg | Potassium: 515mg | Fiber: 5g | Sugar: 84g | Vitamin A: 2596IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 4mg

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