Hot Fudge Sauce
8 servings
60 minutes
Hot sauce-paste is a delightful treat that makes an ideal addition to desserts. Its rich chocolate flavor with caramel notes and creamy undertones captivates from the first bite. The origins of such sauces lie in culinary traditions where chocolate and cream combine into exquisite dessert compositions. This sauce can be served warm over ice cream, sponge cake, or fruits, or cooled and used as a base for sweet fillings. Vanilla essence adds a subtle aromatic depth, while the right cooking technique ensures a velvety texture. The chilled sauce easily reheats back to its original state without losing flavor quality. Its sophistication and simplicity make it an indispensable element for gourmets and lovers of sweet pleasures.
1
Place a two-liter pot with a thick bottom over medium heat, add heavy cream, sugar, chopped chocolate, and molasses. Stirring, bring to a boil. Boil for 45 minutes, stirring constantly, until the mixture thickens slightly.
- Double cream 40% fat: 225 ml
- Sugar: 150 g
- Chocolate: 125 g
- Treacle (syrup): 2 tablespoons
2
Remove from heat, add butter and vanilla essence. Serve warm. It can be completely cooled, placed in the fridge, and covered (do not cover while warm, or condensation will make it grainy). Reheat before serving. You will have about 400 milliliters of sauce.
- Butter: 30 g
- Vanilla essence: 20 teaspoons
