Bourbon Fudge Sauce
Published by Robert Rose
When you’re in the mood for a grown-up dark chocolate sauce, this is it. It is beyond delish! Don’t be surprised if this sauce brings on marriage proposals.
NotesBittersweet chocolate, also known as dark chocolate, must have at least 35% chocolate liquor, but many brands now go beyond that, up to 90%. When I use dark chocolate in my baking, I often reach for a 70% bar. If you like a sweeter chocolate, use semisweet, which has a less-intense chocolate flavor than bittersweet. For a darker, more-intense chocolate flavor, reach for one of the darker, higher percentage bars.
Makes1 1/3 cups (325 mL)
Total Timeunder 30 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturechocolatey, creamy, rich, sweet
Type of Dishdessert sauce, sauces
- ¾ cup (175 mL) whipping (35%) cream
- 6 oz (175 g) bittersweet chocolate, chopped (see Notes)
- 2 tbsp (25 mL) bourbon
In a saucepan, bring cream to a boil over medium heat. Remove from heat. Add chocolate and bourbon and whisk until melted and smooth. Let cool for 5 minutes before serving. Store in a glass jar in the refrigerator. Reheat in the microwave as needed.
Let sauce thicken for 5 minutes before using.
Omit the bourbon for a G rating and add 2 tsp (10 mL) vanilla extract.
2008 Julie Hasson