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AUGUST 1998 RECIPES

Hot Fudge Sauce

Espresso-Malted Milk Ball Ice Cream

White Chocolate-Lemon Ice Cream

Brownie Ice Cream Sandwiches

Soda Fountain Chocolate Parfait



SweetSpot

 


Hot Fudge Sauce

Tips: Tips: You must use the best chocolate you can find for this; I prefer Merckens or Callebaut. Most supermarket chocolates just don't have as deep a flavor as some of the better-quality domestics or imports, and if the chocolate is not perfectly smooth in bar form, the finished sauce will not be smooth, either. Please make sure you use Dutch process cocoa powder, too; it really makes a difference. This is thick, very smooth, not too sweet, ultra-rich, and incredibly chocolate. Once made, it will keep refrigerated (tightly covered) for at least 10 days, and it does freeze. This must be served warm.

  • 4 ozs. best-quality unsweetened chocolate, coarsely chopped
  • 2 ozs. best-quality semisweet chocolate, coarsely chopped
  • 1/4 c. (1/2 stick) unsalted butter, cut into pieces
  • 1/3 c. sifted or strained Dutch process unsweetened cocoa powder
  • 1-1/3 c. sugar
  • 3/4 c. heavy cream
  • 3 Tbsp. light corn syrup
  • 2 Tbsp. water
  • Few grains salt
  • 2 tsp. vanilla

In small heatproof bowl, combine chopped chocolates and butter. Place over simmering water on low heat (water should not touch bottom of bowl). Stir often until smooth. Remove from heat and hot water. Briskly whisk in cocoa powder until most lumps are dissolved. Set aside near stove.

In heavy-bottomed, nonreactive two quart pot, combine sugar, cream, corn syrup, water, and salt. Stir constantly over medium-low heat, scraping pot sides occasionally, until sugar is dissolved (this may take up to 10 minutes). Increase heat to medium; stir almost constantly until mixture comes to a boil. Boil 6 minutes, stirring occasionally. This should come to a rolling boil, but reduce heat if it threatens to boil over.

Remove from heat. Let stand until bubbling stops. Add chocolate mixture to pot; with whisk, stir in well for a minute or two until combined and smooth. Cool briefly, then whisk in vanilla. Store in refrigerator.

About 2-1/3 cups

To reheat: Reheat only as much sauce as you need (repeated heating and chilling may make the sauce grainy). Scrape sauce into heatproof bowl. Set over simmering water on low heat (water should not touch bottom of bowl). Stir often, heating just until sauce is warm. Alternatively, heat in microwaveable bowl at 50% (medium) power for short intervals, stirring thoroughly between each, just until sauce is warm.


© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

 

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