Ingredients
The following ingredients have 2 Servings
- 1 cup (240 ml) heavy cream, (lactose-free or conventional)
- 1 cup (198 g) sugar
- 1/4 cup (60 ml) light corn syrup
- 6 ounces (170 g) semisweet or bittersweet chocolate, (preferably 55% to 65% cacao), finely chopped)
- 4 ounces (115 g) unsweetened chocolate, (finely chopped)
- 3 tablespoons unsalted butter, (at room temperature, cut into pieces)
- 1/4 cup (21 g) sifted Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder or instant coffee
- Large pinch salt
Instruction
- Whisk together the cream, sugar and corn syrup in a medium sized heavy saucepan.
- Cook over medium heat, stirring occasionally, until sugar dissolves and mixture comes to a boil. Adjust heat and simmer for 1 minute. Remove from heat and stir in chocolates and butter. Let sit for about 1 minute, then whisk gently to encourage chocolate to melt with the residual heat. Once chocolate is melted gently whisk the mixture until it is smooth. Whisk in the cocoa in three batches to help it disperse evenly. Whisk in vanilla, coffee powder and salt. You can whisk vigorously at this point to make sure everything is ultra smooth and combined.
- Hot fudge is ready to use or refrigerate in an airtight container up to 4 weeks. The sauce may be reheated on the stovetop over very low heat or in the microwave at 50% power.
