Bittersweet Chocolate Fudge Sauce 2.000

James M. Thresher for The Washington Post; tableware from Crate and Barrel

Aug 4, 2010

There can't be any argument that hot fudge is the top choice for sundae toppings. Four ingredients and little effort produce this dark, thick fudge sauce. A bonus is that it thickens even further when the sauce hits cold ice cream. Almost any ice cream flavor will be delicious when buried beneath it.

One tablespoon of liqueur, 1 teaspoon of dissolved instant coffee granules or 1/2 teaspoon of cinnamon can be stirred into the warm sauce. Start with those small quantities, then taste; more can always be added.

Make Ahead: The cooled sauce can be stored in the refrigerator for up to 5 days. To serve, warm the sauce in a saucepan over low heat, stirring often.

Servings: 2 - 2.5 cups
  • 1 cup heavy (whipping) cream
  • 2 tablespoons unsalted butter
  • 10 ounces bittersweet chocolate chips or bittersweet chocolate, chopped
  • 1 teaspoon vanilla extract


Combine the cream and butter in a medium saucepan over low heat; cook until the cream is hot and the butter melts. The heated mixture should form tiny bubbles around the edge and reach about 175 degrees on a thermometer. Do not let it boil, or a skin might form on top. If that does happen, use a spoon to carefully lift off the skin and discard it.

Remove the pan from the heat, add the chocolate and let it sit in the hot cream mixture for about 30 seconds to soften. Add the vanilla extract and stir until the sauce is smooth and all of the chocolate has melted. Use immediately; or cool, cover and refrigerate for up to 5 days. To serve, warm the chilled sauce in a saucepan over low heat, stirring often.

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Recipe Source

From cookbook author Elinor Klivans.

Tested by Dean Felten.

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