10 minutes
A rich and smooth chocolate fudge sauce perfect for drizzling over desserts.
Semisweet Chocolate, chopped
0 oz
Dutch-Processed Cocoa Powder, sifted
cups
Light Corn Syrup
cups
cups
cups
cups
pinches
Unsalted Butter, cut into 1/4-inch pieces
tablespoons
teaspoons
1. Melt the Chocolate
Place the chopped semisweet chocolate in a microwave-safe bowl. Microwave the chocolate in intervals of 30 seconds, stirring after each interval, until it is fully melted. This should take about 2 to 4 minutes.
2. Whisk in Cocoa Powder
Whisk in the sifted cocoa powder until the mixture is smooth.
3. Prepare Cream Mixture
In a medium saucepan, combine the light corn syrup, sugar, heavy cream, water, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.
4. Simmer the Mixture
Increase the heat to medium-high and bring the mixture to a simmer. Continue to stir frequently for about 4 minutes, allowing it to thicken slightly.
5. Add Butter and Vanilla
Remove the saucepan from the heat and let the mixture cool slightly for about 2 minutes. Add the unsalted butter pieces and vanilla extract, whisking until the butter has melted completely and the vanilla is well incorporated.
6. Combine with Chocolate
Pour the melted chocolate mixture into the saucepan and whisk everything together until you achieve a glossy, smooth consistency. Serve warm or store in the refrigerator for up to two weeks.
Create a salted caramel by melting sugar until amber, then carefully stirring in cream and a generous pinch of flaky sea salt before blending with the chocolate. This will give you a sauce with a luxurious balance of sweet, salty, and umami that's irresistible over brownies or blondies.
Replace some of the granulated sugar with brown sugar and add a generous swirl of caramel sauce. Finish with a sprinkle of flaky sea salt for a salted caramel version that's perfect for drizzling over ice cream or brownies.
Add a shot of espresso or a tablespoon of instant coffee powder to the cream mixture to create a mocha-infused sauce. This pairs wonderfully with desserts that feature coffee flavors.
Incorporate a shot of espresso or a tablespoon of quality instant coffee dissolved in a small amount of hot water. The coffee will amplify the chocolate flavor and add a sophisticated depth that coffee-lovers will appreciate.
Simmer the sauce with a handful of raspberries or strawberries, strain the mixture to remove the seeds, and then add the berry-infused liquid back to the chocolate. This will create a fruity and tangy sauce that's lovely on cheesecake or pavlova.
Comments (0)