This is a fantastic fudge sauce, and if you use the right chocolate, it's vegan. It's very rich, and not terribly sweet. It hardens up like a ganache as it cools or hits ice cream; i think it would be fantastic as a frosting for Beca's Mexican Brownies. It's fast to whip up, and will keep in your fridge for months - enabling you to throw together an impressive dessert in minutes when friends drop by for dinner. (As David and Andy did last night - it was lovely!) A small side bonus - because it's not too sweet, it pairs nicely with dessert wine. We tried it last night with a Navarro late-harvest white reisling.
I use Scharffenberger chocolate to make this sauce. It's "Nancy Silverton's Definitive Hot Fudge Sauce" from The Best American Recipes 1999.
7.5 oz. bittersweet chocolate
1/2 c. plus 2 tbsp water
1/2 c. light corn syrup
3/4 c. unsweetened cocoa powder
1/4 c. sugar
3/4 tsp. instant coffee granules
3 tbsp cognac or brandy
Melt the chocolate in the microwave or in a large stainless steel bowl (or the top of a double boiler) set over a saucepan of gently simmering water. Be sure the water does not touch the bottom of the bowl. Turn off the heat and keep warm over warm water until ready to use.
Combine the water, corn syrup, cocoa powder, sugar, and instant coffee in a large saucepan and bring to a boil, stirring, over medium-high heat. Reduce the heat to medium low and simmer for 1-2 minutes, stirring constantly to dissolve the cocoa powder and sugar and to prevent scorching.
Whisk in the melted chocolate. Boil the hot fudge for a few minutes to reduce it to the consistency you like; it should be quite viscous and the surface should have a glossy shine. Cool slightly, then beat in the cognac or brandee.
Store the sauce in a covered glass jar in the refrigerator and reheat before serving. It will keep for several months.Posted by shock on February 09, 2003 | TrackBack