How to Make Rich, Creamy Dark Chocolate Fudge Sauce

Byamazingfoodstv


Test cook Elle Simone makes Julia a decadent Dark Chocolate Fudge Sauce.

Get the recipe for Dark Chocolate Fudge Sauce:
Buy our winning saucepan:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

34 Comments

  1. 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.

  4. 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.

  11. 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.”

  16. 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.

  20. 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.

  23. 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!

  24. 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! ❤🍫🍧👌

  27. 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.

  33. 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.

Leave a Reply