Consider this your sweet fridge basic, ready to have on hand for all emergency chocolate needs…..
The Best Hot Fudge Sauce
Servings
8
servingsPrep time
5
minutesCooking time
5
minutesIngredients
250ml (1 cup) freshly brewed coffee
50g (1/2 cup) cocoa powder
85g (3oz) dark chocolate, minimum 70%
200g (1 cup) dark brown muscovado sugar
1 tsp vanilla extract
1/2 tsp (or a little more if you like) Malden salt
Directions
- Pour the coffee into a small/medium size pan (I like to use one with a spout – you will see why) and add the cocoa powder. On a medium heat, bring to the boil, whisking or stirring intermittently until the mixture is bubbling and thickened.
- Add the chocolate and muscovado sugar and stir through the cocoa/coffee mixture for less than a minute until melted (you don’t want the chocolate to burn). Remove from the heat and keep stirring for another 30 seconds until its all silky smooth and emulsified. Add the vanilla and salt and give it another stir.
- Pour into a clean jar with a lid (this is where the pot with a spout is helpful). Be careful as the mixture is hot. Allow to cool, cover with a lid and keep in the fridge for unto 3 months.
Notes
- Either drizzle this directly onto your ice cream or preferred sweet treat straight out of the fridge, or if you prefer it hot, simply warm the jar in a pan of warm water (or in a microwave)
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
