Swirled into breakfast, drizzled over dessert, or even straight to the face if you're really craving that chocolate fix, this hot fudge sauce is good in just about every scenario.
Our gal Oh, Ladycakes breaks down how you can make this vegan treat, and how you can remix it — think booze.
THINGS YOU'LL NEED
- Good quality dark chocolate (Oh, Ladycakes recommends Chocolove, Theo, and Divine)
- Brown rice syrup (golden syrup, corn syrup, etc. will all work the same)
- Califia Farms Unsweetened Better Half Creamer (notes on other options, below)
- Double boiler (or a double boiler insert)
- Sturdy spatula
- 2 bars (180g) good quality dark chocolate, roughly chopped
- 1/4 cup (74g) brown rice syrup
- 6 tablespoons (84g) Califia Farms Unsweetened Better Half Creamer
- 1/2 teaspoon sea salt flakes
Start by melting the chocolate in a double boiler over medium heat. Once the chocolate has melted, use a rubber spatula to gently stir in the rice syrup and Almondmilk (avoid stirring too vigorously or else you’ll work too much air into the sauce).
Remove from heat then finish with salt and stir to combine. Transfer sauce to a small glass jar and refrigerate until you’re ready to put it to good use. Fudge sauce will keep for up to one month.
Once refrigerated, the fudge sauce will solidify. To return it to a liquid state, place the jar in a hot water bath for 10-20 minutes, stirring ever few minutes.
You should aim to use dark chocolate that has at least a 70% cacao content (85% is the highest I’d go). If you can't find the Califia Farms Unsweetend Better Half, feel free to use any of the the Almondmilk Creamer (think of how delicious a Pecan Caramel would be). Even Unsweetened Almondmilk would work, too. The recipe can easily be halved. Or doubled. Or tripled
Yield: About 1 cup
Hop over to Oh, Ladycakes to learn how to make her unique variations on this sauce.