February 9, 2019–While the red velvet ice cream was curing I was watching America’s Test Kitchen. One of the recipes was a Dark Chocolate Fudge Sauce. I immediately thought this would be good on ice cream or almost anything. I had all of the ingredients so I decided to make a batch.
2/3 cups whole milk
1 1/4 cups of sugar
1/4 teaspoon of salt
1/3 cup cocoa powder, sifted after measured
3 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter, chilled
1 teaspoon vanilla extract
Combine milk, sugar, and salt in a pot over medium low heat. Whisk until sugar dissolves, about 5-6 minutes, and starts to bubble on top.
Add cocoa powder and whisk. Once incorporated remove from heat and add chocolate. Whisk until smooth then allow to rest for 3 minutes.
Add butter and whisk until smooth. Add vanilla and whisk.
Store in a container for up to one month in your refrigerator. Reheat when ready to use.
