Hot Fudge Sauce
I have a confession. It’s rather sad but true. I’m really not that big of a chocolate person.
Does that make me less of a woman?
When looking at a dessert or something sweet, I never really went for the chocolate. Sure there was the required Snickers bar in the morning during high school for about a month, or the Peanut Butter Cup that has been warmed in the window on a hot summer day and melted to the point where you have to lick it out of the cup. But beyond that not really a chocolate person.
I went on a chocolate kick a few months ago. I had to have good quality dark chocolate every day after lunch at work. To me, it was a strange habit. To my coworker who has a “chocolate emergency kit” in her desk, not so much.
I’m pretty much over my chocolate cravings. Except for one thing. Hot Fudge Sauce on ice cream.
I guess I’m a bit of a chocolate snob since I only want the best tasting chocolate, so not any store bought will do. After making the ice cream sandwiches and dipping them in chocolate, we had a LOT of chocolate left over and I tried making a sauce from it. I think though I only was able to make it into more of a ganache. While tasty, it just wasn’t what I wanted.
Then comes Smitten Kitchen. I found her site… somehow. I was probably link jumping among the other cooking blogs I look at and found her.
But I love her.
Why do I love her? Not only is she a great story teller, a fantastic photographer, a great cook and just darn cute?
She makes hot fudge sauce from scratch! Be still my beating heart. I drooled over her pictures for days, then got distracted but some other shiny object and forgot about it.
Then a few days ago at the store I knew there was a reason for me to get unsweetened chocolate, but I couldn’t for the life of me remember what it was. I bought it anyways and left it sitting on the counter for a day. Then it came to me. HOT FUDGE SAUCE! I knew I had to do it.
And I did. It was the greatest thing to have the smell of the dark chocolate going through the house. It was also rather weird because I was also in the middle of making sour cream enchiladas at the same time. Enchiladas and dark chocolate. Weird.
It turned out fantastic. Dark, fudgy, chewy when it hit the ice cream, a little on the bitter side, and made my heart squeal with joy. It was also great just eating the stuff out of the pot. It’s also glorious to have a small spoonful out of the jar in the fridge (and yes I had a small bite before I made breakfast this morning.)
Normally I would re-type the recipe and show any changes I made to it. However, I didn’t make any changes and I respect Smitten Kitchen a whole lots (plus shes awesome) so I’m not going to re-post it. You can get to her recipe for it here. What can I say, I respect the sauce.