Chocolate Butter Sauce

Hot Fudge Sauce

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About

Chocolate Butter Sauce has a richer texture and more luxurious sheen than ganache. The liquid in this recipe can be anything with which the sauce might be flavored, such as strong coffee, brandy, whiskey, or liqueur; water can also be used for a plain chocolate flavor. Chocolate butter sauce, when cold, is stiffer than regular ganache, hence its appeal to those who like ice cream with hot fudge sauce.


bittersweet chocolate (see note) 1 lb 500 g
heavy cream cups 375 ml
butter 12 tbsp 175 g


  1. Chop the chocolate into chunks with a large heavy knife. Bring the cream to a simmer, remove from the heat, and add the chocolate. Let sit for 5 to 10 minutes, until the chocolate has melted, then stir the mixture with a rubber spatula or wooden spoon until it is perfectly smooth.
  2. When the mixture is perfectly smooth, use a small whisk to stir in the butter, one-fourth at a time. While the sauce can be kept warm for an hour or so, it is best served right away.