makes about 150 g (1/2 cup), or enough for 4 or more sundaes
30 g 72% chocolate, chopped 1 ounce
18 g cocoa powder, preferably Valrhona 2 tablespoons
.5 g kosher salt 1/8 teaspoon
100 g glucose ¼ cup
25 g sugar 2 tablespoons
55 g heavy cream ¼ cup
1. Combine the chocolate, cocoa powder, and salt in a medium bowl.
2. Combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let sit for 1 full minute.
3. Slowly, slowly begin to whisk the mixture. Then continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2 to 4 minutes, depending on your speed and strength. You can use the sauce at this point or store it in an airtight container in the fridge for up to 2 weeks; do not freeze.
In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
hot fudge sauce
Our fudge sauce tastes just as good hot as it does cold. Simply warm it in the microwave on low in 30-second increments for 2 minutes. Stir the sauce between blasts. It tastes really good drizzled over Cereal Milk Ice Cream. Or any ice cream, for that matter. My mother approves.