Bo Friberg

Hot Fudge Sauce

Preparation info
  • Yield:

    4 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This sauce must be served warm because it becomes much too thick when cold or even at room temperature. It is particularly good over ice cream. Reheat leftover sauce over simmering water.

Ingredients

  • 5 ounces (140 g) unsweetened cocoa powder, sifted
  • 6 ounces (170

Method

  1. Thoroughly combine the cocoa powder, brown sugar, and granulated sugar.
  2. Place the cream, butter, and salt in a saucepan over low heat. Melt the butter in the cream and bring the mixture to scalding.
  3. Whisk in the sugar and cocoa mixture gradually to avoid lumps. Cook over low heat, stirring constantly with the whisk, until the sugar has dissolved and t