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Sauce: Cocoa Fudge Sauce

Source of Recipe

From "Sinfully Delicious Desserts" by Alice Medrich


Recipe Introduction

"Cocoa Fudge Sauce made with superb cocoa powder has extra-big chocolate flavor. It's divine over ice cream, but it can also be cooled and used to frost a cake or cookies."

List of Ingredients

â—¦ ½ cup unsweetened cocoa powder, preferably natural
â—¦ 1 cup (7 ounces) sugar, or more to taste
â—¦ Pinch of salt, or to taste
â—¦ 1 cup heavy cream
â—¦ 6 tablespoons (3 ounces) unsalted butter, cut into bits
â—¦ 1 teaspoon pure vanilla extract (optional)


Recipe

Put the cocoa, sugar, and salt in a medium saucepan and stir in just enough of the cream to make a smooth, thick paste, then stir in the rest of the cream. Add the butter and stir over low heat until the butter is melted and the sauce is smooth and hot but not simmering. Taste and add a little more salt and/or sugar, if desired, stirring until it dissolves. Remove from the heat and stir in the vanilla, if using.

Spoon the warm sauce over ice cream, or set aside and then rewarm before using. The sauce keeps in a covered container in the refrigerator for a week, or it can be frozen for up to 3 months. To reheat, put the sauce in a heatproof bowl, set it in a skillet of barely simmering water, and stir occasionally until the sauce is the desired consistency; or microwave on medium (50%) power, using short bursts and stirring frequently.

(To use as a frosting, let cool until spreadable. The recipe makes enough to frost a two-layer cake.)

Makes about 2 cups