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Sauce: Cocoa Fudge Sauce

Source of Recipe


From "Bittersweet: Recipes & Tales from a Life in Chocolate"






List of Ingredients



• 1/2 cup unsweetened cocoa powder (natural or Dutch-process)
  
• 1/2 cup granulated sugar
  
• 1/2 cup whipping cream
  
• 3 Tbsp unsalted butter, cut into bits
  
• 1/2 tsp pure vanilla extract
  






Instructions



1. Place cocoa and sugar in a small heavy saucepan. Stir in just enough cream to make a smooth, thick paste. Then stir in the rest of the cream and add butter pieces. Stir over low heat until the butter is melted and the sauce is smooth and hot but not simmering.
   
   
2. Taste, and add vanilla. The flavor can also be adjusted with a little extra sugar, or toned down in intensity with a little more butter or cream.
   
   Serve the sauce over ice cream.
   
   Makes 1-1/2 cups.
   
   






Final Comments


The sauce keeps in a covered container in the refrigerator for a week or can be frozen for up to 3 months. To reheat (and thaw), put sauce in a heatproof bowl set in a wide 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. Do not allow sauce to simmer or boil.