This sauce is fudgy, rich and velvety smooth [I’m not sure if “velvety” is a word, but, you get the idea] I wonder if it’s the “health benefits“ that causes me to get excited about dark chocolate? Or, is it that I just can’t help myself? Let’s move on to the hot fudge…
Ingredients you’ll need:
2 Tbsp butter
1/2 cup light corn syrup
1/4 cup brown sugar
2 cups heavy cream
1 Tbsp cocoa powder
1 [12 oz] pkg dark chocolate chips [I used Hershey’s Special Dark] 1 cup semi-sweet chocolate chips
1/2 tsp pure vanilla
pinch of salt
Directions:
In a heavy saucepan over medium heat, melt the butter. Add the 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. It’s important that you 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. This could take as long as 6-8 minutes. It’s important to give the sauce time to become smooth. Again, be careful not to allow the mixture to boil, but, you can increase the heat slightly to medium if you need to, just continue to watch closely.
Continue this process until the chocolate sauce is completely smooth. Remove the sauce from the heat, and add the 1/2 tsp of pure vanilla and a pinch of salt. Stir well.
Use immediately or store 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. This sauce is delicious on ice cream, as a fondue with fruit, or drizzled over pound cake. Yield: Approximately 3 cups
Cook’s note:
Optional mix-ins: espresso, cinnamon, peppermint/rum/orange flavorings
Dark Chocolate Fudge Sauce
Ingredients
- 2 Tbsp butter
- 1/2 cup light corn syrup
- 1/4 cup brown sugar
- 2 cups heavy cream
- 1 Tbsp cocoa powder
- 1 [12 oz] pkg dark chocolate chips [I used Hershey's Special Dark]
- 1 cup semi-sweet chocolate chips
- 1/2 tsp pure vanilla
- pinch of salt
Instructions
- In a heavy saucepan over medium heat, melt the butter.
- Add the 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. It's important to give the sauce time to become smooth.
- Continue this process until the chocolate sauce is completely smooth.
- Remove the sauce from the heat, and add the 1/2 tsp of pure vanilla and a pinch of salt.
- Stir well.
- Use immediately or store tightly sealed in the refrigerator for up to 2 weeks. T
- he 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.
- This sauce is delicious on ice cream, as a fondue with fruit, or drizzled over pound cake.
Notes
Melissa
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