Here is my version of perfect hot fudge sundae chocolate sauce. It’s chocolatey, mildly sweet, smooth and unctuous without being too rich, bitter, or cloyingly sweet. It also happens to be a very simple and frugal recipe that you can make and use in under an hour.
Just measure, mix, boil and snap! . . . just add toasted nuts and vanilla ice cream for the best hot fudge sundae ever.
This recipe – with a few tweaks – is originally from Baker’s Unsweetened Chocolate, but I use Valhrona, Callebaut, or Guittard unsweetened chocolate for better flavor.
Perfect Chocolate Sauce
2/3 cup water
4 oz unsweetened chocolate, chopped
1 cup (7 oz) granulated sugar
1/4 cup unsalted butter
1/4 tsp. sea salt
1/2 tsp. pure vanilla extract
Put all ingredients (except butter and vanilla extract) into a medium sauce pan. Place on medium high heat and bring to a boil, stirring with a whisk. Simmer for 1 – 2 minutes until sauce begins to thicken a bit. Remove from heat, stir in butter and vanilla extract, whisking until smooth. Cool until warm, then blend for a few seconds using a hand blender — this creates a smooth, velvety texture. Pour over ice cream for a fabulous sundae. Toasted nuts and whipped cream add the perfect final touches. Store airtight in the fridge for up to a month.