Dark Chocolate Fudge Sauce
Inspired by techniques from America's Test Kitchen and King Arthur Baking.
Thick, glossy dark chocolate fudge sauce built on cocoa and dark chocolate, ready in 15 min and perfect warm over ice cream.
Always check the labels of the products you use.
Method
- 1
Dissolve the sugar. Put the sugar, milk and salt in the saucepan over medium-low heat and whisk gently for 5-6 min, until the grains have disappeared and tiny bubbles appear around the edge.
- 2
Whisk in the cocoa. Turn the heat down low and add the sifted cocoa, whisking until there are no dry pockets. Sifting first stops stubborn lumps forming.
- 3
Melt the chocolate. Lift the pan off the heat, drop in the chopped chocolate and let it sit for 3 min, then whisk until completely smooth.
- 4
Finish with butter. Add the cold butter a few cubes at a time, whisking until each addition disappears; the sauce turns glossy and thickens slightly. Whisk in the vanilla and serve warm.
Storage
Cool, then keep in a covered jar in the fridge for up to 3 weeks. Warm gently over low heat, stirring, until pourable.
Equipment
- medium saucepan
- whisk
- fine sieve
- heatproof jug or jar
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 219 kcal |
| Protein | 2 g |
| Carbohydrate | 31.9 g |
| of which sugars | 28.2 g |
| of which free sugars | 27.1 g |
| Fat | 10.4 g |
| of which saturates | 6.3 g |
| Fibre | 2.1 g |
| Salt | 0.21 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
