Salted Chocolate Hot Fudge
I owe a lot to my friends. I have great friends that I know well and people I consider “friends” even though I’ve never met them in person. We converse through e-mail and I’ve “known” some of them for many years.
One friend of mine recently brought me back some treasures from a trip to France. Tucked in a bag with some beautiful fabric there was a canister of sea salt from Camargue. I immediately hid it so it wouldn’t get used by mistake in everyday cooking. Then I began plotting what special recipe I would use it in first.
I remembered a delicious chocolate sauce recipe posted a long time ago on Gilt taste by Francis Lam. I’m always happy to see an article written by him in a magazine or on-line as I love his writing, and I’ve learned that the recipes he shares can be trusted
I’ve never met him but how could I not consider him a friend when he is willing to share something so delicious? Sadly, Gilt taste is long gone and so are the recipe archives. Fortunately, I’m a luddite who prints favorite recipes out and slides them into plastic sleeves and stores them in big binders, so I’m able to share this delicious salted chocolate hot fudge with you.
The recipe is in grams and volume measures. I’ve found the volumes aren’t quite as accurate particularly when it comes to the cocoa powder. Really, get a scale, you’ll be much happier and it’s so much faster to be on your way to delicious salted chocolate hot fudge.
This is one of those recipe where you want to measure everything out in advance and have it ready to go. Once the sugar syrup is at temperature it all happens quickly.
The original recipe calls for unsweetened chocolate. I rarely have that around. Lately I’ve been buying these Guittard bittersweet chocolate wafers for cooking and baking. Use what tastes delicious to you and I’m sure you’ll be just fine.
After making the sauce it’s recommended – but not required – to pour it through a fine mesh strainer to ensure a perfectly smooth sauce. Then the salt is sprinkled on and stirred in.
This way there will be little crispy flakes of salt throughout.
- 100 grams (a scant ½ C) heavy cream
- 30 grams (1/4 – ½ C) cocoa powder (if measuring start with the smaller amount and adjust after tasting)
- 20 grams ( 1½ T) water
- 140 grams (1/2 C + 2 T ) granulated sugar
- 60 grams (1/4 C) corn syrup
- 45 grams ( 1½ ounces) unsweetened baking chocolate
- 50 grams (3½ T) butter, cut into small pieces
- 3 grams (1 t) crunchy salt flakes
- You will also need a candy thermometer and a fine mesh strainer is optional.
- Be sure to measure all the ingredients in advance.
- Place the cocoa powder in a small bowl and slowly stir in the cream to make a smooth paste. This will make it easier to add to the sauce later.
- Add the water, sugar
and corn syrup to a saucepan and set over medium-low heat. Let it come to a boil and clip the thermometer to the side of the pan. When the mixture reaches 225 – 230 degrees take the pan off the heat.
- Whisk in the cream/cocoa mixture until smooth.
- Add the unsweetened chocolate and stir until melted and smooth.
- Place the pan back on the stove over low heat and stir in the butter a few pieces at a time until it is all incorporated and the sauce is glossy.
- Strain the sauce.
- Stir in the sauce and it’s ready to enjoy.