Ingredients:

  • 4 Tablespoons (57g) Unsalted Butter, cut into small cubes
  • 1/2 cup (45g) Unsweetened Cocoa Powder (Dutch-processed preferred)
  • 1 cup (200g) Granulated Sugar
  • 1/4 cup (50g) Light Brown Sugar, packed
  • 1/2 cup (120ml) Heavy Cream (35% fat), warmed slightly
  • 1/4 cup (60ml) Filtered Water
  • 1/4 teaspoon (1g) Fine Sea Salt
  • 1 teaspoon (5ml) Pure Vanilla Extract
  • 2 ounces (56g) Bittersweet Chocolate (60-70% cacao), finely chopped or high-quality chips

Instructions:

  1. In a medium heavy-bottomed saucepan over medium-low heat, melt the butter. Once melted, whisk in the cocoa powder and both sugars until a smooth, thick paste forms. Cook gently for 1 minute, stirring constantly to bloom the cocoa.
  2. Slowly whisk in the water until the mixture is smooth. Increase heat slightly to medium. Bring the mixture to a gentle simmer, whisking frequently.
  3. Allow the sauce to simmer gently for 3–4 minutes without boiling vigorously. The mixture will start to thicken slightly.
  4. Remove the pan immediately from the heat. Slowly whisk in the warm heavy cream until fully incorporated and the sauce is smooth.
  5. While still off the heat, whisk in the salt and the chopped bittersweet chocolate until completely melted and the sauce is glossy. Stir in the vanilla extract last.
  6. The sauce will be thin when hot but will thicken considerably as it cools. For immediate serving, let it cool for 5 minutes before pouring over ice cream or brownies.
  7. Pour the finished Hot Fudge Sauce into a clean, airtight jar for storage. It will keep in the refrigerator for up to 2 weeks. Reheat gently on the stovetop or microwave to return it to a pourable consistency.