Sometimes, only a big ice cream sundae will do. And what’s an ice cream sundae without a drizzle of chocolate fudge sauce? Try this easy recipe.
A delicious old-fashioned treat gets a modern upgrade with fine dark chocolate.
Yield: 1 cup
1/3 cup whipping cream
2 tbsps. light corn syrup
3 tbsps. sugar
3 oz. (1 bar) Taza 70% Dark Stone Ground Chocolate, chopped*
1 tbsps. butter
In a small saucepan, combine whipping cream, light corn syrup, sugar, and half the chopped chocolate and bring to a simmer, stirring constantly.
Once chocolate is melted and sugar is dissolved remove from heat and add remaining chocolate and butter. Continue stirring until butter and chocolate are fully incorporated. Serve warm over ice cream.
Store any unused sauce in a glass jar and keep refrigerated for up to 2 weeks. Re-warm by placing jar in a hot water bath.
*Note: This sauce calls for the bright bold flavor of Taza's Dominican 70% Dark Stone Ground Chocolate, which takes hot fudge to a whole new level. If you can't find it, use another fine dark chocolate.
Recipe and photo by Taza Chocolate. All rights reserved.
Want to become expert in working with chocolate in order to create beautiful chocolate bonbons, confections and bars, check out our Professional Chocolatier Program.
Get reminders about upcoming classes! To receive program updates and news, click on the following button.
Copyright © 2018 Wilmor Publishing Corp. All rights reserved.