Ladle this hot fudge sauce over a dish of simple ice cream and you will have an unforgettable experience. It is thick, shiny, sweet, but not too sweet, and has that chewy texture that becomes accentuated when it hits the cold ice cream. It is thick, barely flowing, sinuous chocolate heaven.
- ½ cup sifted natural cocoa, such as Scharffen Berger, Ghiradelli or Hershey's
- 1⅓ cups sugar
- 1 cup light corn syrup
- ¼ cup water
- 4 ounces unsweetened chocolate, finely chopped
- 4 tablespoons unsalted butter (1/2 stick), at room temperature, cut into pieces
- 2 teaspoons vanilla extract
- ½ cup heavy cream, warmed
- Re-sift the cocoa into a medium-sized heatproof mixing bowl; set aside.
- Place the sugar, corn syrup and water in a medium-sized saucepan and stir to combine. Bring to a boil over medium-high heat and boil for 1 minute. Remove from the heat and stir in the chocolate, butter and vanilla; allow to sit for 2 minutes while the chocolate melts. Whisk until smooth, then whisk in the cream.
- Pour about a quarter of the mixture over the cocoa and whisk until the cocoa is moistened and beginning to absorb the chocolate mixture. Add the remaining chocolate mixture and whisk until smooth, thick and shiny. The sauce may be used immediately. Refrigerate in an airtight container for up to 3 weeks. Re-heat gently in the microwave or on the stovetop before serving.
- To make a coffee/mocha version, bring the cream to a simmer with 1/4 cup freshly ground coffee. Let steep 10 minutes, strain, discard the solids, then make the recipe as directed.