Dark Chocolate Hot Fudge Sauce
Equipment
- Double Boiler Set-up (one small sauce pan and a slightly larger one)
- Spatula
- Glass Jar
- Kitchen Scale
Ingredients
- 120 g (2 Ounce) Guittard Semi-Sweet Chocolate 2 Baking Bars
- 45 ml (3 Tbsp) Heavy Cream Room Temperature
- 13 g (1 Tbsp) Granulated Sugar
- (1 g) Pinch of Sea Salt Optional
- 1.6 g (½ Tbsp) Instant Espresso Crystals Optional
Instructions
- Break the chocolate bars up and add to a small but thoroughly dry sauce pan.
- In a separate and slightly larger sauce pan, bring water to a boil. The water should only fill about a quarter to a third of the pot.
- Gently place the smaller sauce pan over the steam and heat of the larger sauce pan.
- Constantly watch and stir the chocolate bits around so that it does not burn or seize up.
- Once the chocolate is evenly melted, remove from heat source.
- Add in the cream and stir until well combined.
- Add sugar, salt and instant espresso and stir until well combined. Can return to the heat if needed, but very carefully.
- Serve or pour into a glass jar for storage.
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 37mg | Potassium: 129mg | Fiber: 2g | Sugar: 10g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg