Equipment
* optional
Ingredients
Dairy and Sugars
- 250 ml heavy cream
- 60 g unsalted butter, cubed
- 100 g granulated sugar
- 50 g light brown sugar, packed
Chocolate and Flavorings
- 85 g unsweetened chocolate, finely chopped
- 30 g dutch-processed cocoa powder, sifted
- 10 ml vanilla extract
- 5 g flaky sea salt
Nutrition (per serving)
Method
In a heavy-bottomed saucepan over medium heat, combine the heavy cream, unsalted butter, granulated sugar, and light brown sugar. Bring the mixture to a gentle simmer, whisking occasionally to ensure the sugars dissolve completely.
Once simmering, whisk in the sifted cocoa powder until completely smooth and incorporated. Immediately remove the saucepan from the heat.
Add the finely chopped unsweetened chocolate to the hot liquid. Let it sit undisturbed for 1 minute to allow the chocolate to soften, then gently stir with a heatproof spatula until the mixture is fully melted, cohesive, and glossy.
Stir in the vanilla extract and flaky sea salt. Taste carefully as it will be hot, and add a pinch more salt if a stronger sweet-salty contrast is desired.
Allow the hot fudge to cool in the pan for 5 minutes. It will thicken as it rests. Serve immediately over ice cream, or pour into sterilized glass jars for gifting.
Chef's Notes
- Using both cocoa powder and melted unsweetened chocolate creates a deeper, more complex flavor profile than using either ingredient alone.
- Dutch-processed cocoa powder provides a darker color and smoother, earthier flavor compared to natural cocoa powder, which can be overly acidic in a sweet sauce.
- The sauce will thicken significantly as it reaches room temperature or is refrigerated. If giving as a gift, include a tag advising the recipient to warm it gently before pouring.
Storage
Refrigerator: 1 month — Store in an airtight glass jar.
Freezer: 3 months — Freeze in a freezer-safe container leaving at least 2cm of headspace for expansion.
Reheating: Microwave in 15-second bursts, stirring in between, or place the jar in a hot water bath until pourable.
