Hot Fudge Sauce
Chef Volli | Feb 22, 2010 | Comments 1 |
Hot Fudge Sauce
- 1 cup / 240 ml heavy cream
- 2 tbs light corn syrup
- Pinch of salt
- 8 oz / 230 gr bittersweet chocolate, finely chopped (yields about 1 1/3 cups)
Bring the cream, corn syrup and salt just to a boil in a medium-size saucepan over medium-high heat, whisking until combined. Remove from heat, add chocolate, and whisk until smooth. Let cool down a little bit and serve. The Hot Fudge goes extremely well with Chocolate Soufflé.
Tip: the fudge will keep for at least two weeks in the fridge and for several months in the freezer.
Yields: 1½ cup
Preparation time: 5 min.
Cooking time: 10 min.
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[...] this dish even more perfect then with a knife make a hole in the middle of the soufflé and pour Hot Fudge Sauce in it.Serves: 4Preparation time: 10 min.Cooking time: 30 min. AKPC_IDS += "1072,";Share, Print, [...]