Test cook Elle Simone makes Julia a decadent Dark Chocolate Fudge Sauce.
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I literally just made it and am eating it over a bowl of vanilla ice cream. I followed the directions explicitly. I used Droste cocoa powder and 3 oz of Guittard unsweetened chocolate. The directions mentioned to cook the sugar and milk, on medium heat, for 5 to 6 minutes, but I wish they would have given a temperature also, as after about 6 minutes or so, the temp was 232 F (111 C), which resulted in a thicker-than-expected sauce. I thinned it out with a little milk (worked fine). It is a very creamy sauce (no graininess whatsoever).
It is good, but it is very chocolatey… perhaps a bit more intense than I'd like. Next time, I will replace the UNsweetened chocolate with SEMIsweet, as that's more suitable for my taste. I am a chocolate lover, but I realize I am more of a milk-chocolate lover, as it has less of that "intense" taste. Either way, it's my first time making homemade chocolate sauce and I am very pleased.
This recipe was great my dark chocolate fudge was a huge hit!
I wonder if I used some Baileys Irish cream in this or maybe kirsch ( Raspberry liquor) i wonder if it would taste good?
i modified it slightly… instead of milk, i used whipping cream. instead of unsweetened chocolate, i used cocoa liquor disks, instead of 1/4 t sale, i used a little more than half. i find most American recipes are far too sweet. and use it to make chocolate banana bread pudding – just like regular bread pudding but with banana bread and layers of fudge sauce. choc chips just do NOT cut it.
I'll be making jars of this for Christmas presents. Thank you.
Just finished a batch. It is perfect. Smooth and chocolatey, with that fudgy finish. My friends and family will love it.
If I made this I'd use milk chocolate
That chef is tall and beautiful her hair is so pretty! Her skin is like flawless!
Store brands are gloppy and chalky tasting
I made choc sauce yesterday & it was a BIG hit with my family. Next time l'll use milk chocolate chips.
Weights in grams please no volume
I never Have whole milk on hand. could I mix skimmed milk with heavy cream, to get an equivalent that would work?
Look what Google provided:
To make whole milk out of skim milk and heavy cream: Use 1½ Tablespoons of heavy cream and the balance skim milk to make one cup. To make whole milk out of 1% milk and Whipping Cream: Use 1 Tablespoon of heavy cream and the balance 1% milk to make one cup.”
When Elle asked if Julia was ready for ice cream I thought to myself "I am ready for hot fudge" LOL and I love ice cream but that fudge looked delicious on its own. I love chocolate.
This sauce is incredible. I made a chocolate sauce similar to this but it didn't taste right. I think the cocoa powder made the difference. This sauce is perfection.
delicious best fudge sauce I ever made and had!
This is timely as I've got chocolate liquor bars to use.
My notes for disabled:
Ingredients
1 ¼ cup granulated sugar
⅔ cup milk
¼ tsp salt
⅓ cup cocoa powder, sifted
3 oz unsweetened chocolate, chopped
½ stick unsalted butter, chilled, cut into pieces
1 tsp vanilla extract
Preparation Steps
1. Whisk together sugar, milk and salt in a saucepan over medium-low heat until sugar is completely dissolved.
2. Once it starts to bubble around the edges, turn heat down to low and add cocoa. Whisk until smooth.
3. Remove from heat and stir in chocolate. Whisk until smooth and chocolate is fully melted. Let stand for 3 minutes.
4. Whisk in butter
5. Once the butter is fully incorporated, whisk in the vanilla.
Notes
The butter thickens the sauce and emulsifies so the sauce won’t break when reheated.
Refrigerate up to a month.
Reheat in microwave.
Love your. Recipes all of them are great
I’m
plz tel the process of melting choclate foe designe leaves patel of flowers
This recipe is wonderful! However, I've made it a handful of times and the milk sugar mixture never looks like it does at 1:34 when I boil it. The sauce still turns out great, though. I wonder what I'm doing wrong or different.
If unsweetened chocolate can’t be found, can the bittersweet chocolate be substituted?
I made it…Yum…
An' dat British bloke? Wha' 'appen' to 'im, eh? 'Ave you giv'n 'im da boot?
I noticed he added the butter chuck by chunk, yet Elle dumped it all in there at once; what's the difference, please?
Being that it's an American recipe (tend to be on the sugary side), what would half the sugar be like since it goes on sugary ice cream? Anyone try it?
Thanks!
I just made this for the first time using their top-rated cocoa powder, Droste. I love dark chocolate but have not been a fan of hot fudge… until now. It was so rich and smooth without getting gummy like other hot fudge sauces. Like Julia says, it clings to the ice cream and doesn't slide off like a store-bought brands. This recipe is definitely a keeper, thanks ATK! ❤🍫🍧👌
That's look fantastic! 😍
I tried it out and the taste was great. My sauce was a bit thin. Cheers from India.
I have been searching for the perfect chocolate sauce recipe. For me, a perfect chocolate sauce should taste like old fashioned stovetop chocolate fudge, but be loose enough to pour, stick to the ice cream, and not harden as it gets cold.
While the ingredients are similar to stovetop fudge it is not cooked long enough to achieve that characteristic fudge flavor. I cooked it a little longer than shown trying to achieve this, but in the end it tasted a lot like ganache. The texture is nearly perfect, it does pour well when heated and clings to the ice cream. It is a bit grainy, even though I stirred it a LOT trying to dissolve the sugar.
This is very good, but my search continues.
Just the recipe I was hoping for. Thank you!
Agreed! Sauce is Amazing! Elle is too!
This is the same as your recipe video from two years ago. https://youtu.be/Gko6LwxI634
Is there a way to make it stay liquidy in room temperature without going harden?
Yup, this is the one I’m going to make. I’ve been checking out various recipes, but this one is IT! 👍🏼
When this aired the tasting segment featured Dutch processed cocoa powders. The brand that won was 'Drost'
which can be hard to find. They carry it at cost plus markets, and I've found it makes a difference.
Do you have a fudge sauce that includes Kahlua? I tasted a similar recipe with this liqueur; it was thick when chilled yet very smooth when heated. I'm such a fan of everything you teach us!