When creating a chocolate sauce, especially hot fudge sauce, the deeper the chocolate the better. The recipe below incorporates a large amount of unsweetened or bitter chocolate in proportion to the sugar and corn syrup. It allows the sauce to stand up to the sweetness of ice cream or éclair or whatever else it covers. Use a quality unsweetened or bitter chocolate such as Scharffen-Berger Unsweetened. It is incredible smooth and rich which translates into the insanely deep chocolate flavor of this recipe. Do not attempt to use a bittersweet or semi sweet. The result will not produce the pure chocolate taste. Simple to make, it is easy to keep on hand and eliminate hot fudge sauce from the grocery list.
½ c sugar
½ c whipping or heavy cream
¼ c light corn syrup
pinch of kosher salt
4 oz unsweetened chocolate, Scharffen-Berger Unsweetened, chopped
2 T unsalted butter
In a small saucepan combine cream, sugar, syrup and salt. Cook mixture over medium low heat until bubbly, about 2-3 minutes.
Add chocolate. Continue to stir until chocolate is completely melted and sauce has thickened.
Turn heat off but leave saucepan on burner. Add butter and cognac. Stir until completely blended. Pour sauce into bowl or jar. Store in refrigerator. Reheat in microwave before serving. Will keep in the refrigerator for up to a month.