HOT FUDGE SAUCE
This is the hot fudge sauce we drizzle over sundaes at our shops, and dare we say it has a bit of a cult following. We adapted this recipe from Ben and Pete’s mom, and spent a long time getting it just right; we got downright obsessive about it. We wanted a sauce that had a deep, pronounced chocolate flavor, with a smooth, luxurious sheen. Many batches later, we finally got to our magic formula. The trick, as we learned, was to use unsweetened 99% cacao chocolate and some unsweetened cocoa powder for a deep chocolate taste.
MAKES 1½ CUPS
½ cup (100 grams) sugar
4 tablespoons (56 grams) unsalted butter
1½ ounces (43 grams) unsweetened chocolate (99% cacao), preferably Michel Cluizel (see Sources)
5 tablespoons (35 grams) unsweetened natural cocoa powder, preferably Michel Cluizel (see Sources)
¼ teaspoon (1 gram) kosher salt
½ cup heavy cream
1. In a small saucepan, combine the sugar and the butter and heat over low heat until the butter has melted. Add the chocolate and let it melt, stirring from time to time. Stir in the cocoa powder and salt until fully incorporated.
2. Remove the sauce from the heat and slowly whisk in the heavy cream until fully incorporated—the chocolate sauce will be smooth and shiny. Use immediately or cover and refrigerate until needed. The sauce will keep, refrigerated, for up to 8 weeks. To rewarm, microwave the sauce a few seconds at time, or place in a saucepan over very low heat.
