Fudge Sauce

Preparation

1. Step 1

   Combine the chocolate, cocoa powder, and salt in a medium bowl.

   Step 2

   Combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let sit for 1 full minute.

   Step 3

   Slowly, slowly begin to whisk the mixture. Then continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2 to 4 minutes, depending on your speed and strength. You can use the sauce at this point or store it in an airtight container in the fridge for up to 2 weeks; do not freeze.

2. hot fudge sauce

   Step 4

   Our fudge sauce tastes just as good hot as it does cold. Simply warm it in the microwave on low in 30-second increments for 2 minutes. Stir the sauce between blasts. It tastes really good drizzled over Cereal Milk Ice Cream (page 38). Or any ice cream, for that matter. My mother approves.

3. Notes

   Step 5

   In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

4. Elsewhere in this book

   Step 6

   Fudge sauce is used for a fancier presentation of the Brownie Pie (page 124).