Dark Chocolate Hot Fudge Sauce for Ice Cream or a Fondue
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.
Helpful Tips for Making Dark Chocolate Hot Fudge Sauce
- When making this sauce, it's important that you don't allow the mixture to boil while the chocolate is melting. Think gently melting the chocolate with the cream, for the best result.
- Optional mix-ins you may enjoy experimenting with are; espresso, cinnamon, peppermint, rum or orange liquors or extracts.
- Once made, you can use it immediately or store tightly sealed in the refrigerator for up to 2 weeks.
- 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.
- This sauce is delicious on ice cream, as a fondue with fruit, or drizzled over pound cake.
Other Chocolate Dessert Recipes to Try
If chocolate is your pleasure checkout these other goodies in the MSSK recipe index.
- Dark Chocolate Mint Brownie Cookies
- Black Velvet Cake
- Edible Chocolate Bowls
- Dark Chocolate Peanut Butter Candies from Very Best Baking
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Helpful Kitchen Items:
Dark Chocolate Hot Fudge Sauce
- 2 Tbsp salted butter
- ½ cup light corn syrup
- ¼ cup brown sugar
- 2 cups heavy cream
- 1 Tbsp cocoa powder
- 1 12 oz package dark chocolate chips i.e. Hershey's Special Dark
- 1 cup semi-sweet chocolate chips
- ½ tsp pure vanilla
- pinch salt
- 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 tsp 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.)