Hot Fudge Sauce

Recipe from Smitten Kitchen

Truffles can be rolled in a variety of toppings, such as cocoa powder, powdered sugar, chopped candy, or spices.

Ingredients 

• 2 T unsalted butter

• 2/3 C heavy or whipping cream

• ½ C honey

• ¼ C packed dark brown sugar

• ¼ C cocoa powder

• ¼ t fine or table sea salt

• 6 oz semi or bittersweet chocolate, chopped (we used Tony’s Chocolonely 70% dark when testing this recipe) or 1 C chocolate chips

• ½ t vanilla extract

Instructions 

Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.

Hot fudge sauce keeps chilled in the fridge at least a month.

This sauce is so versatile and the sundae options are endless! For this photo, we added Siete Churro Strips (find them in the chip aisle) on vanilla ice cream. The crunch of the cinnamon chips and the richness of the chocolate fudge was a satisfying combination.

*If sauce breaks, gently heat milk or cream (or even water) and add one tablespoon at a time to the chocolate mixture and whisk vigorously. Repeat until the fat re-emulsifies and the sauce becomes smooth and shiny.