City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Chocolate Fudge Sauce
Untitled Document

July August 2016

by Laura Di Lembo


4 oz. unsweetened chocolate, chopped
3 T. unsalted butter, cubed
1/2 c. icing sugar
1/2 c. packed dark brown sugar
1/4 c. unsweetened cocoa powder
3 T. light corn syrup
1/2 t. kosher salt
3/4 c. whipping cream
1 t. pure vanilla extract

Melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth. While the chocolate is melting, in a medium saucepan, whisk together the icing sugar, brown sugar, cocoa powder, corn syrup, salt and whipping cream. Heat the mixture, stirring frequently, until it comes to a low boil. Continue to cook, stirring constantly, until the sauce starts to thicken, about 1 minute. Remove from the heat, add the vanilla and whisk in the melted chocolate, stirring until blended and smooth. Let the sauce cool to room temperature before adding it to the ice cream layers. Makes 2 cups.