📝 About This Recipe
This isn't your average chocolate syrup; it is a thick, chewy, and intensely fudgy masterpiece that rivals the best old-fashioned ice cream parlors. By combining high-quality Dutch-process cocoa with real chopped bittersweet chocolate, we achieve a complex flavor profile that balances deep earthy notes with a buttery sweetness. Perfect for drizzling over a cold scoop of vanilla bean ice cream, this sauce sets into a gorgeous, glossy ribbon that defines dessert indulgence.
🥗 Ingredients
The Chocolate Base
- 1/2 cups Dutch-process cocoa powder (sifted to remove lumps)
- 4 ounces Bittersweet chocolate (60% cacao or higher, finely chopped)
The Liquid Gold
- 1 cup Heavy cream (at least 36% fat content)
- 1/3 cup Light corn syrup (provides the signature gloss and prevents crystallization)
- 4 tablespoons Unsalted butter (cut into 1/2-inch cubes)
Sweeteners and Aromatics
- 1/2 cup Granulated sugar
- 1/4 cup Light brown sugar (packed; adds a hint of molasses depth)
- 2 teaspoons Pure vanilla extract (added at the end for maximum aroma)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
- 1/2 teaspoon Espresso powder (optional; enhances the chocolate intensity)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, whisk together the sifted Dutch-process cocoa powder, granulated sugar, brown sugar, espresso powder (if using), and kosher salt until well combined and no large sugar clumps remain.
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2
Gradually pour in the heavy cream and light corn syrup. Use a whisk to stir the mixture into a thick, gritty paste, ensuring all the cocoa powder is hydrated.
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3
Place the saucepan over medium heat. Stir constantly with a heat-resistant spatula or whisk as the sugar begins to melt and the mixture turns into a smooth liquid.
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4
Bring the mixture to a gentle simmer. Once you see small bubbles breaking the surface, reduce the heat to medium-low to maintain a steady, slow bubble.
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5
Cook the sauce for about 5 minutes without stirring too vigorously. This allowing the sugars to caramelize slightly and the sauce to thicken into a syrupy consistency.
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6
Remove the pan from the heat. This is crucial to prevent the chocolate from scorching or the sauce from becoming grainy.
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7
Immediately add the cubed butter and the finely chopped bittersweet chocolate to the hot liquid. Do not stir yet; let them sit for 2 minutes to melt gently from the residual heat.
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8
After 2 minutes, use a whisk to gently stir from the center outward until the butter and chocolate are fully incorporated and the sauce is perfectly glossy.
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9
Stir in the pure vanilla extract. The sauce will thin out slightly but will thicken significantly as it cools.
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10
Allow the fudge sauce to cool in the pan for about 10-15 minutes before serving. It should be warm and pourable but thick enough to coat the back of a spoon.
💡 Chef's Tips
For the smoothest texture, avoid high heat which can cause the dairy to break or the chocolate to seize. If your sauce becomes too thick after refrigeration, reheat it in 15-second intervals in the microwave or over a double boiler. Never skip the salt; it is the essential ingredient that transforms the sauce from 'sugary' to 'gourmet.' To prevent a skin from forming while cooling, you can press a piece of plastic wrap directly onto the surface of the sauce. If you prefer a darker, less sweet sauce, substitute the light brown sugar with additional cocoa powder or use 72% cacao chocolate.
🍽️ Serving Suggestions
Drizzle generously over three scoops of classic vanilla bean ice cream with a maraschino cherry on top. Use as a decadent dip for fresh strawberries, sliced bananas, or salty pretzel rods. Swirl into a warm bowl of oatmeal or cream of wheat for a luxurious breakfast treat. Serve alongside a warm chocolate lava cake to double down on the cocoa experience. Pair with a glass of cold whole milk or a robust tawny port for a sophisticated nightcap.