HOT FUDGE SAUCE
It thickens into an irresistible gooey consistency. You can use this rich velvety sauce to top parfaits with this, brownies, pour some over a slice of New York cheesecake, top your favorite ice cream or use it as a fabulous dip for fresh fruit.
This is a super easy recipe, but I have another that only uses 4 oz chocolate chips and 3 tbsp cocoa plus a bunch of other ingredients. This one has fewer ingredients. Just use about a tablespoon or so per serving if you are sensitive to the sugar alcohols in chocolate chips. The ones from Choc Zero tend to be fine though.
You can use salted or unsalted butter. Heavy cream would be fine instead of whipping cream. You can melt the chocolate along with the cream in the microwave. This hot fudge recipe is very easy and not fussy at all. It is nice to have your own hot fudge sauce. The mixture is thick and luxurious; always nicer than store-bought. This hot fudge sauce recipe could become your easy go-to recipe in a hurry. Keep leftovers in the refrigerator in an airtight container.
Top ice cream sundaes with this sauce to make them extra decadent or simply top a scoop of ice cream to add more flavor and interest. Delicious desserts often require just that extra something from bittersweet chocolate. I have a huge sweet tooth and this sauce pleases me. I just use a couple of tablespoons of sauce and I'm happy. Teaspoons vanilla extract always add a delicious dimension to any sweet sauce.
It will have a short shelf life, so rather refrigerate after a few hours or right away. Sauces like this often use golden syrup, light corn syrup or honey and even brown sugar, but even without those ingredients this sauce is top notch. It is a fairly dark chocolate. You can use any good brand of chocolate from Trader Joe and mix it with the chocolate chips instead of simply using the latter.
INGREDIENTS:
1 cup sugarless chocolate chips (250 mL)
3/4
cup whipping cream (175 mL)
Liquid sweetener to equal 1/3 cup sugar (75 mL)
2 tbsp allulose (30 mL)
1 tbsp butter (15 mL)
1 tsp vanilla extract (5 mL)
In small saucepan on stove over medium heat combine chocolate chips, cream, liquid sweetener and allulose. Bring to boiling. Remove from the heat. Stir in butter and vanilla extract. Allow to cool and serve.
Helpful Hint: Use this sauce to top ice cream, brownies or use
it to dip fresh strawberries.
Yield: 11/2 cups (375 mL)
1 tbsp (15 mL) per serving
59.3
calories
0.4
g protein
4.6
g fat
0 g fiber
0.6
g net carbs