3tablespoonsunsalted butter,at room temperature, cut into pieces
1/4cup (21 g)sifted Dutch-processed cocoa powder
1/2teaspooninstant espresso powder or instant coffee
Whisk together the cream, sugar and corn syrup in a medium sized heavy saucepan.
Cook over medium heat, stirring occasionally, until sugar dissolves and mixture comes to a boil. Adjust heat and simmer for 1 minute. Remove from heat and stir in chocolates and butter. Let sit for about 1 minute, then whisk gently to encourage chocolate to melt with the residual heat. Once chocolate is melted gently whisk the mixture until it is smooth. Whisk in the cocoa in three batches to help it disperse evenly. Whisk in vanilla, coffee powder and salt. You can whisk vigorously at this point to make sure everything is ultra smooth and combined.
Hot fudge is ready to use or refrigerate in an airtight container up to 4 weeks. The sauce may be reheated on the stovetop over very low heat or in the microwave at 50% power.
This is all about the chocolate flavor so we encourage you to use the best quality chocolate that you can find. This means seeking out bars or bulk chocolate. The kinds of chocolate morsels that you buy for cookies are formulated to hold their shape and do not melt readily. In the supermarket look for wrapped bars of Ghirardelli 60% or bars or bulk pieces bars of Callebaut, Guittard or Sharffen Berger, for instance.
Hot Fudge Sauce
Amount Per Serving
Calories 232Calories from Fat 126
% Daily Value*
Saturated Fat 6g30%
Vitamin A 215IU4%
Vitamin C 0.1mg0%
* Percent Daily Values are based on a 2000 calorie diet.