I made some glorious dark chocolate hot fudge this afternoon.  In the 20 minutes it took me to whip it up, I looked around the kitchen and found countless things to douse in hot fudge.

Sliced bananas were a clear choice.  Simple and delicious and showed off the richness of the warm dark chocolate. Ice cream is an obvious choice, but you’ll have to hold your breath for a future post on that.

And then…. I started to lose my mind in hot fudge land.  How about hot fudge on black raspberry muffins?  cold cereal?   crackers?  sour dough bread? jasmine rice? waffles?

Yea.  I know.  A little out of control.  It’s just that this sauce was so easy to make, and seems to versatile.

What’s your favorite thing to smother in hot fudge?

Hot fudge can probably be made with ingredients you already have in your pantry.  Don’t settle for the store bought mess (unless it’s that magic shell, hardening crunchy stuff.  That stuff is crazy awesome!).  Once you’ve made the hot fudge, cover everything you know and love in it, and…. enjoy.

Dark Chocolate Hot Fudge

from The Gourmet Cookbook

Print this recipe!

1/4 cup unsweetened Dutch-processed cocoa powder

1/3 cup packed dark brown sugar

1/2 cup light corn syrup

2/3 cup heavy cream

1/4 teaspoon salt

6 ounces good bittersweet chocolate (not unsweetened), finely chopped

2 Tablespoon unsalted butter, cup into 1/2 Tablespoons

1 teaspoon vanilla extract

Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted.  Cook mixture at a low boil, stirring occasionally, for 5 minutes.

Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth.  Cool slightly before serving.

Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over how heat, stirring.