HOT FUDGE SAUCE

INGREDIENTS

•  10 ounces semisweet chocolate, chopped
•  1/3 cup sifted cocoa powder, Dutch-process or regular (the flavor will be more decadent, deep with the Dutch-process)
•  1/2 cup granulated sugar
•  3/4 cup light corn syrup
•  1/3 cup heavy cream
•  pinch table salt
•  1/3 cup water
•  1 teaspoon vanilla extract
•  3 tablespoons butter, cut into pieces

INSTRUCTIONS

1. In a small microwave-safe bowl, melt the chocolate on 50% power at one-minute increments, stirring in between, until melted and smooth. Take care not to overheat and scorch the chocolate. Alternately, you can melt the chocolate in a double boiler or in a small heat-proof bowl set over a pan of simmering water. Once the chocolate is melted, remove it from the microwave or heat and whisk in the sifted cocoa until smooth. Set aside.
2. In a heavy-bottomed medium saucepan, combine the sugar, corn syrup, cream, salt, and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer the mixture, stirring frequently, about 4 minutes.
3. Turn off the heat and whisk in the vanilla and butter. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate. Serve warm.
4. The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny.

NOTES

Cocoa: it is important to sift the cocoa before whisking it in with the melted chocolate so it doesn’t make the chocolate mixture lumpy.

Chocolate: I have used chopped chocolate or Ghirardelli semisweet chocolate chips – both with great results.