Hot Fudge Sauce

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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