Flavor Profile: Super chocolaty with just the right balance of sweet vs salty to balance our the rich chocolate flavor.
Texture: Silky and creamy. Perfect.
Out of all of the ingredients a baker gets to use, chocolate is one of my favorites! Chocolate just has this way of transporting us to different places. You might think I’m getting a little carried away, but it’s true! Cocoa beans grown in different regions have different flavors due to climate, soil, fields, etc.
When I visited several chocolate shops in Paris and Brugge, I got to peruse the shops to buy several kinds of chocolate bars. Even though many of the chocolate bars were solid chocolate, they were differentiated by the region and cocoa percentage. Eating two chocolate bars from two different regions gives you a totally different experience.
So whoever says chocolate is just chocolate is WRONG! I definitely have an obsession with the stuff. In college, I wrote a persuasive paper on why we should eat chocolate…But then that’s just my passionate/nerdy baker side coming out. I love the ingredients and the chemistry of baking.
As with most of my chocolate recipes, I will make a recommendation for the type or brand of chocolate you should use. Why? Because your end product will not be the same if you use different chocolate. I create my recipes based on the flavor of the brand of chocolate I am using. So by all means, use whatever chocolate you want. But just know it might not be nearly as good!
Baker Street Recipe Breakdown
- Use Ghiradelli semi-sweet chocolate chips for optimal flavor (and no, I’m not sponsored by Ghiradelli!)
- Don’t substitute something low-fat for the heavy cream. Heavy cream is what gives this hot fudge it’s silky and creamy texture.
- Reheat this sauce for about 30 seconds when you are ready to use it. Otherwise it will be too thick. It is so delicious!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- 1 cup heavy cream
- 1/4 cup sugar
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup cocoa powder
- 1/8 tsp salt
- Bring heavy cream and sugar to a simmer over medium heat. Place chocolate chips, cocoa, and salt in a medium bowl, and pour heavy cream over chocolate.
- Let chocolate and cream sit for 5 minutes, and then whisk gently until the sauce is smooth and creamy.
- Pour into a jar and refrigerate for up to 3 weeks. Reheat on stove for a few minutes or in microwave for 30 seconds. This sauce is excellent on fresh berries or on ice cream.
*This is a Baker Street Original Recipe
Keywords: Chocolate sauce, hot fudge sauce, hot chocolate sauce