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chocolate-fudge-sauce

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Hot fudge sauce, truffle filling, fudge frosting, or chocolate glaze—whatever you call this butter, cream, and chocolate combination, you are going to love it. It is easy, can be made ahead, and uses chocolate chips, which melt easily without any chopping. Making the sauce is as simple as heating cream and butter, then letting the chips melt in the hot cream. Stir in any flavorings and continue stirring (for just a few seconds) to make a smooth, thick chocolate sauce. That’s it. To turn the sauce into a shiny glaze, you use ¼ cup additional cream and heat some corn syrup with the cream and butter. The sauce or glaze can be refrigerated for up to 2 weeks and reheated as needed. The sauce can be made with regular whipping cream rather than heavy whipping cream, but it will be slightly thinner.

Yield : Makes about 1 2/3 cups sauce or a scant 2 cups glaze

Ingredients

Sauce or filling:

  • ¾ cup heavy whipping cream
  • 2 tablespoons unsalted butter, cut into 2 pieces
  • 9 ounces (1½ cups) semisweet chocolate chips
  • ½ teaspoon vanilla extract

Glaze:

  • 1 cup heavy whipping cream
  • 2 tablespoons unsalted butter, cut into 2 pieces
  • 3 tablespoons light corn syrup
  • 9 ounces (1½ cups) semisweet chocolate chips
  • ½ teaspoon vanilla extract

Directions

In a medium saucepan, heat the cream and butter (and corn syrup, if making the glaze) over low heat until the cream is hot and the butter has melted. The mixture should form tiny bubbles and measure about 175°F on a thermometer; do not let it boil. Remove the pan from the heat, add the chocolate chips, and let them sit in the hot cream for about 30 seconds to soften. Add the vanilla and whisk the sauce until it is smooth and all of the chocolate has melted.

You can use the sauce warm or let it sit at room temperature until it reaches the thickness desired. To store it, pour the cooled sauce into a small bowl, cover, and refrigerate for up to 2 weeks. Reheat as much sauce as is needed by spooning it into a saucepan and heating over low heat to soften or melt. For the glaze, let it sit at room temperature just until it is thick enough to spread.

Add any flavorings after the chocolate melts; when the sauce is still warm, flavorings blend in easily. Flavoring options include: 1 to 2 tablespoons dark rum, brandy, Amaretto, Kahlua, or Grand Marnier; 1 ounce chopped unsweetened chocolate for a bittersweet chocolate sauce; 1 teaspoon grated orange zest (good with the orange liqueur, too); 1 teaspoon instant coffee dissolved in 1 tablespoon water (good with the Kahlua); or ¼ teaspoon peppermint extract.

Notes

CHOICES: If you want to double either version of the recipe, use a large saucepan.


© 2005 Elinor Klivans
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 26 servings for the sauce or filling.

79kcal (4%)
8mg (1%)
0mg (0%)
36mcg RAE (1%)
41mg
12mg
1g
5g
1g
6g
12mg (4%)
4mg (0%)
4g (19%)
6g (10%)
0mg (2%)
 

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