Yield: 8 ounces of thick, creamy, velvety hot fudge sauce
I emphasize the salt step because it really is important. The salt really brings out the chocolate flavor. The reason for being so fussy over the salt instead of just adding more cacao powder is that, without the right amount of salt, you can easily add too much chocolate and end up with a thick, extra-dark chocolate (not in a good way, though), bitter goop. Follow these steps for a super easy, decadent, pretty healthy fudge sauce with a rich chocolate fudge taste that is sweet but not sickeningly so.
- 3 tablespoons unsalted butter, cut into small chunks
- 3 tablespoon (heaping) organic raw honey (or more, to taste)
- 3 tablespoon (heaping) virgin coconut oil
- 2 tablespoons organic 100% cocoa powder
- ¼ teaspoon cinnamon
- 2 teaspoons pure vanilla extract
- ¼ – ½ teaspoon Himalayan salt
Place butter, honey, and coconut oil in a medium saucepan and melt over low heat. Whisk to combine. Add remaining ingredients. Start out with the smaller amount of salt.
Whisk mixture thoroughly to combine. Sample and adjust sweetness and chocolatey-ness to taste. If chocolate flavor seems muted, add more salt, increasing by a few grains at a time until chocolate flavor is deep and fudgy. You should not ever be able to taste salt in the sauce. The salt really enhances the chocolate flavor, so don’t skip it! Just go slowly and measure as you go to record the final amount used to know for your next batch! As a guideline, I used about 1/4 tsp plus 1/8 tsp in mine, but this will vary a lot with personal taste.
Store sauce in fridge in a glass jar. Sauce sets up in the fridge but is soft-set, similar to the consistency of non-refrigerated PB and is, yes, spreadable straight out of the fridge! Or gently re-heat sauce for “hot fudge.”
Variation: Add 1 to 2 tablespoons slightly warmed Toasted Coconut Cream to the above recipe during main mixing step for a rich toasted coconut-fudge sauce, if you dare!
Recipe submitted by Jerri, Monroe, LA