This rich chocolate fudge sauce is deeply chocolatey and decadent! Drizzle on cheesecakes, fruit, tarts, or ice cream! It takes any dessert to the next level.
A good chocolate fudge sauce is shockingly hard to come by these days. Most are disappointments: too thin, too grainy, too sweet, not enough chocolate. Sadness. 🙁
Well if you’ve been around here for a minute, then you know I do not do sadness or disappointment in desserts.
Especially when it comes to chocolate. If you promise me chocolate fudge sauce, it better damn-well taste like chocolate and be almost chewy like fudge. Expectations are set high. It’s how my mother raised me.
This chocolate sauce, however, is delightfully thick and almost chewy but also magically melts in your mouth. It is sinfully chocolate and not too sweet. There is a hint of vanilla from the spent vanilla bean pod I throw in. The vanilla and salt enhance the chocolate flavor and round out all the chocolate notes.
I’m serious. This chocolate sauce is amazing and you need to just make a batch, cool it, and then store it in a jar in your fridge. It will be there for you like a good friend on a tough day or a crackling fire on a cold Northeastern night. It will also be there as an ice cream topping or dessert sauce to really nail home that easy entertaining vibe you are going for.
I see you and I am here to help. 😊
There is a jar in my fridge right now. The other night I got home from work and I was tired and a bit saddened by the lack of leadership around the future of restaurants in NYC. I opened my fridge and there was the chocolate fudge sauce waiting for me. I literally dipped fresh cherries straight into it. It was fabulous. It didn’t change the fate of indoor dining in New York City, but it was 💣
I have also been known to just dip a spoon straight into that thick, velvety chocolate goodness. What is one more secret amongst friends 😉
You also know I can’t leave you without dispensing just a small amount of advice!
Chocolate Fudge Sauce Tips:
- The spent vanilla bean pod is optional and you could just add a teaspoon of vanilla bean paste at the end; however, nothing tastes quite like the real thing. I scrape and use the seeds in recipes that really benefit from them like pastry cream, cheesecake or rice pudding. Then I save the “spent” pods in a sealed container at room temperature until I am ready to use them.
- I use Dutch Processed Vahlrona cocoa powder. It’s God’s gift. No, they don’t pay me to say that. Use the highest quality you can find within your budget. Skip the vanilla bean and splurge on cocoa powder!
- If your chocolate sauce boils over (trust me this happens…watch the video!), just change the pot and keep cooking it. It’s a pain but the sauce is worth the hassle.
- Similarly if your chocolate sauce starts to burn, change the pot and don’t scrape the sides or bottom. Taste it and see if it has any burnt taste. If not, you are basically the Superman of Chocolate Sauce! You saved the day!
- It is super important to check in with your sauce every now and again. Give it a whisk, feel if it is sticking on the bottom, smell the sauce, and see if any adjustments need to be made. This is key. It’s just like a friend: you won’t know they are truly in need if you don’t check in every now and again.
- After about 15 minutes, I stop scraping the sides back into the pot. The sauce on the sides has a tendency to burn and I don’t want to incorporate that flavor into my sauce.
- There is no wrong way to combine the ingredients here, but I have a preferred method for my own reasons. As I usually do 😂