Bittersweet Hot Fudge

By RoketJSquerl

For the bittersweet chocolate, I use 60% Ghiradelli chips rather than bar chocolate because it's more economical and have been perfectly happy, but whether you go with bars or chips, go for a premium brand--you'll get a much more moan-inducing final product. This hot fudge sets up firm when cold, like a refrigerated truffle, so you need to rewarm leftovers to make it pourable or spoonable again after chilling. The original recipe says to rewarm it gently over simmering water, but I've thrown the whole jar into the microwave for a 15 second zap and with a quick stir it comes back to life beautifully.

Ingredients

• 10 ounces bittersweet chocolate (I use 60% Ghiradelli chips and am perfectly happy with them)
• 1 ounce unsweetened chocolate
• 2 tablespoons unsalted butter, cut into bits
• 1/2 cup heavy cream, plus 2 tablespoons extra if needed
• 6 tablespoons light corn syrup
• 1 teaspoon pure vanilla extract

Preparation

Step 1

Combine the chocolates and the butter in a medium microwave-safe bowl. Melt them in the microwave on medium power for about 3 minutes, stopping to stir the mixture often. When it is fully melted, set it aside. Meanwhile, in a medium saucepan, whisk together 1/2 cup of cream, the corn syrup and the vanilla. Bring them to a simmer over medium heat, stirring occasionally. As soon as it comes to a simmer, remove the pan from the heat and let it cool for 2 minutes. Whisk in the melted chocolate mixture until the hot fudge is smooth. Whisk in the remaining 2 tablespoons of cream if needed to thin it out a bit. Serve warm immediately, or pour it into jars for storing in the refrigerator for about 10 days.