The World's Best Hot Fudge Sauce
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 258.
My Notes: A reader requested this recipe. I tried it today and it is fantastic. Very easy to make and it took less than 10 minutes. The sauce is dark, rich and sublime.
Here is the recipe, exactly as written:
1/2 cup heavy cream
3 Tbsp sweet butter, cut into small pieces
1/3 cup granulated sugar
1/3 cup dark brown sugar, firmly packed
1/2 cup strained Dutch-process cocoa powder (don't substitute - it must
be Dutch process for the right color and flavor)
Place the cream and butter in a heavy 1-quart saucepan over moderate
heat. Stir until the butter is melted and the cream just comes to a low
boil. Add both sugars and stir for a few minutes until they are
dissolved. (The surest test is to taste; cook and taste until you do not
feel any undissolved granules in your mouth.)
Reduce the heat. Add the salt and cocoa and stir briskly with a small
wire whisk until smooth. (If the sauce is not smooth - if there are any
small lumps of undissolved cocoa- press against them, and stir well,
with a rubber spatula.) Remove from the heat.
Serve immediately or reheat slowly, stirring frequently, in the top of a
double boiler over hot water, or in a heavy saucepan over the lowest heat.
This should be thick, but if it is reheated it may be too thick. If so,
stir in a bit of hot water, adding very little at a time.