Sometimes only a big ice cream sundae will do. And what’s an ice cream sundae without a drizzle of chocolate fudge sauce? The bright bold flavor of our Dominican 70% Dark Stone Ground Chocolate takes hot fudge to a whole new level. This sauce comes together in no time at all, and will keep in the fridge for up to 2 weeks.
Makes 1 cup
1/3 cup whipping cream
2 tablespoons light corn syrup
3 tablespoons sugar
3 oz (1 bar) Taza 70% Dark Stone Ground Chocolate, chopped
1 tablespoon butter
1. In a small saucepan combine whipping cream, light corn syrup, sugar, and half the chopped chocolate and bring to a simmer, stirring constantly.
2. Once chocolate is melted and sugar is dissolved remove from heat and add remaining chocolate and butter. Continue stirring until butter and chocolate are fully incorporated. Serve warm over ice cream.
3. Store any unused sauce in a glass jar and keep refrigerated for up to 2 weeks. Re-warm by placing jar in a hot water bath.