This (along with homemade pizza) has been the recent obsession at our house. Of course, my husband desecrates it by dipping cream puffs from Walmart in it... apparently his way of saying I don't make cream puffs often enough...
Anyway, the reason I love this hot fudge sauce so much is that even when you put it over ice cream, it doesn't get hard and crunchy... nor does it puddle in the bottom of the bowl (like the thin stuff you get out of a bottle). It's perfect... and very easy.
Place a pan of water on the stove. Put a heat proof bowl on top. Voila - you have just created a double-boiler, perfect for melting chocolate. (I have no success with doing this in the microwave - the chocolate or the cream always burns or curdles or does something otherwise unpleasant. However, if your microwaving skills are more advanced, feel free to melt the chocolate in the microwave).
In the bowl, place 6 ounces of semi-sweet chocolate (chips are fine, but I had bars on hand - if you are using chips, this will be about 3/4 cup). Add 1/4 cup heavy cream. Heat until the chocolate melts. Stir until smooth.
Remove this from the heat. Stir in 1 tablespoon of honey and 1 tablespoon of coffee.
And that's it!
Adapted from Barefoot Contessa
1/4 cup heavy cream
6 ounces semisweet chocolate
1 tablespoon honey
1 tablespoon coffee
Heat the first two ingredients on the top of a double boiler until melted. Stir in honey and coffee. Will keep in the refrigerator for up to a week.
Looks great! and sounds easy!
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