This is the kind of chocolate fudge sauce that starts as a warm liquid, but if comes in contact with anything cold, like ice cream, it immediately turns into a thick, decadent, fudgy, very soft semi-solid.

Makes about a cup

Ingredients:

1/3 cup      heavy cream (2⅞ oz.)
1/4 cup      sugar (1¾ oz.)
4 oz.           bittersweet chocolate
2 Tbs          butter (1 oz.)
2 tsp           vanilla extract (¼ oz.)

How to do it:

1. Heat the milk and sugar over medium heat until the sugar is fully dissolved.
2. Off heat, stir in the chocolate until fully melted.
3. Stir in the butter and vanilla extract, until the butter is fully incorporated.

Notes:

• You could buy an expensive chocolate to make this sauce. I’m not going to try to talk you out of it. However, in this context, good-quality chocolate chips work perfectly. I used ½ Hershey’s “Special Dark,” and ½ Ghirardelli Bittersweet (60% cacao).
• This chocolate sauce keeps for a long, long time, refrigerated. I suggest you refrigerate it in a microwave-safe container. Straight from the fridge, a 30- to 45-second trip through the microwave will do the trick for a full cup. It can be reheated and re-refrigerated indefinitely – but the less there is, the less time it needs in the microwave.

Now try this:

Eventually, you’re going to use up most of this sauce, and you’re going to find yourself with a little bit left – seemingly not enough to do anything with. Do this: take the container out of the refrigerator and let it sit on the countertop overnight. Next morning, brew yourself a cup of strong, black coffee. Pour coffee into the chocolate, leaving yourself about a half-inch of empty space at the top of the container (which will leave you agitation room). Seal the container, then let it sit for five minutes. Finally, shake like crazy. Shake until no more chocolate clings to the sides of the container. Optionally, add a mere drop of cream. Enjoy!

Chocolate Fudge Sauce

Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. This post was inspired by Martha Stewart … you know, not personally or actively, but by way of my reading her work. 

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