Rich hot fudge sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Bittersweet Chocolate; chopped |
| ⅔ | cup | Unsalted Butter |
| ½ | cup | Unsweetened Cocoa Powder |
| ½ | cup | Sugar |
| ½ | cup | Dark Brown Sugar |
| ⅔ | cup | Heavy Cream |
Directions
In a heavy pan, melt chocolate with butter over very low heat, stirring. Sift cocoa with the 2 sugars; add to pan, stirring until blended. Add cream and heat just to boiling point, stirring constantly. Transfer to a heat-proof serving bowl. When cooled, cover and refrigerate for up to a month. To reheat, place in the top of a double boiler over simmering water.
Per Tablespoon: Calories: 75, Carbohydrate: 9 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 11 mg, Sodium: 3 mg. No Fiber, No Protein.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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