Hot Fudge Sauce #recipe @LucyBurdette

LUCY BURDETTE: After being served the most divine profiterole in Paris, I knew I had to try making them. But this would also require a batch of hot fudge sauce. (I know, the sacrifices we make on this blog!) Today’s recipe is for the hot fudge sauce, which makes a lot. You could make half the amount if you don’t want it lingering in the fridge…or give it away in little mason jars to friends. The recipe was borrowed from the New York Times Cooking app. I might try freezing the leftovers and will report back on the results.

Ingredients

2 cups heavy cream

4 tablespoons unsalted butter

½ cup light brown sugar

¾ cup granulated sugar

¼ teaspoon fine sea salt

2 ounces bittersweet chocolate in small pieces

1¼ cups sifted good quality cocoa

½ teaspoon vanilla extract

In a medium pan, combine the cream, butter, sugars and salt and bring to a simmer. Meanwhile cut the chocolate into pieces and sift the cocoa. (I used King Arthur triple cocoa blend and Ghirardelli’s chocolate.)

When those ingredients are combined smoothly, add the chocolate pieces and stir until melted. 

Add the cocoa and whisk everything well. Bring it back to a simmer and whisk until thick and shiny. Take the pan off the heat and whisk in the vanilla.

Serve over ice cream, waffles, whatever suits your fancy! Store in the refrigerator and warm it over low heat on the stove or for 30 seconds or less in the microwave. (PS, we did freeze some of it and it tasted fine when melted!)

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