Friday, April 27, 2012

Rich Chocolate Fudge Sauce

This recipe was a standby of my childhood. My favorite thing about it, besides the rich chocolatiness, is the way it slightly hardens and becomes chewy when chilled by the frozen delight underneath it. Of course, it's a perfect addition to frozen or fresh fruit or ice cream, but we once also tried dipping pieces of crusty French bread into it for some "pain au chocolat," and it was marvelous. Enjoy the magic!



Best Ever Chocolate Fudge Sauce
Makes 8 servings (1 cup)

2 oz unsweetened chocolate
6 TB water
6 TB sugar
Dash of salt
2 TB coconut oil (or your solid fat of choice)
1/4 tsp vanilla

Heat chocolate and water in saucepan over low heat, stirring constantly until chocolate is melted. Add sugar and salt. Bring to boil and boil 2-3 minutes, stirring constantly, until thickened. Remove from heat; add coconut oil and vanilla and stir until incorporated.

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