Ingredients:

  • 8 ounces (225 grams) Good Quality Dark Chocolate (60-70% Cacao), chopped
  • 1 (14-ounce) can Sweetened Condensed Milk (full-fat recommended)
  • 4 tablespoons (56 grams) Unsalted Butter, cut into cubes
  • 2 tablespoons (25 grams) Granulated Sugar
  • 1/4 teaspoon Kosher Salt
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Espresso Powder (Optional enhancer)

Instructions:

  1. Ensure the dark chocolate is finely chopped and set aside.
  2. In a medium, heavy-bottomed saucepan, combine the condensed milk, butter, granulated sugar, salt, and optional espresso powder.
  3. Place the saucepan over medium-low heat. Stir constantly with a rubber spatula until the butter is completely melted and the sugar has fully dissolved. The mixture should look smooth and glossy. Do not allow the mixture to boil vigorously.
  4. Remove the saucepan from the heat immediately. Add all the chopped dark chocolate at once. Let it sit undisturbed for 1 minute to begin melting.
  5. Gently whisk the mixture, starting slowly from the center and working outwards, until the chocolate is completely melted and the sauce is uniformly smooth and glossy. This creates the emulsification.
  6. Stir in the vanilla extract until fully incorporated.
  7. Transfer the hot fudge sauce to a heatproof storage jar or airtight container. Allow it to cool on the counter for 30 minutes; the sauce will thicken significantly as it cools.
  8. Store the Dark Chocolate Condensed Milk Hot Fudge Sauce covered in the refrigerator. Reheat gently (microwave in short bursts or over a double boiler) before serving.