Saturday, July 25, 2009
An Excuse to Make Hot Fudge Sauce
The children returned from camp on Thursday night, which gave me the perfect excuse to make some hot fudge sauce to go with a pint of Joe & Liza's coffee ice cream. With so much bittersweet chocolate, I knew I would be eating a good portion of it out of the pot before they walked through the door. I also suspected it might be a bit rich and dark for them. I was right on both counts. Before they arrived, half of it was gone, but it didn't matter because they decided to eat their ice cream plain. More hot fudge for the grown-ups.
Hot Fudge Sauce
If you're making this for kids, substitute semisweet chocolate for the bittersweet. If you want it all for yourself, use your favorite bittersweet chocolate. I used Ghirardelli 60% Bittersweet from the IGA.
1/2 cup heavy cream
1/4 cup light corn syrup
6 ounces semisweet chocolate, finely chopped
1/4 teaspoon salt
Combine cream and corn syrup and bring to a boil. Remove from heat and whisk in chocolate and salt until smooth. Let cool slightly and serve warm over ice cream. Or refrigerate for up to 3 days and reheat in the microwave (don't let it come to a boil) or on top of the stove before serving.