Hot Fudge

Ingredients

• 5 oz Bittersweet Chocolate (60% cacao, roughly one bar, chopped into small chunks)
• 0.5 cup Heavy Cream (Full‑fat, 125 ml)
• 1 tablespoon Powdered Sugar (Sifted)
• 0.25 teaspoon Cayenne Pepper (Adds a subtle heat)
• 1 teaspoon Vanilla Extract (Pure vanilla)

Instructions

1. Chop Chocolate

   Weigh out 5 oz (141 g) of bittersweet chocolate and chop it into small, uniform chunks.

   Time: PT2M

2. Warm the Cream

   Place the saucepot over medium heat and pour in ½ cup (125 ml) heavy cream. Heat until it just begins to bubble, about 4 minutes.

   Time: PT4M

3. Combine Cream and Chocolate

   Transfer the chopped chocolate to the heat‑proof mixing bowl. Slowly pour the hot cream over the chocolate, ensuring all pieces are submerged. Let sit for 2–3 minutes.

   Time: PT3M

4. Stir Until Smooth

   Using the silicone spatula, whisk or stir the mixture until it becomes a glossy, smooth sauce.

   Time: PT2M

5. Rescue Unmelted Chocolate (Optional)

   If the chocolate still hasn’t fully melted, set the mixing bowl over a small pot of simmering water (double‑boiler method) and stir until smooth.

   Time: PT3M

6. Add Flavorings

   Stir in 1 tbsp powdered sugar, ¼ tsp cayenne pepper, and 1 tsp vanilla extract until fully incorporated.

   Time: PT2M

7. Serve or Store

   Use the sauce immediately over your favorite breakfast or dessert, or transfer to a jar, let cool, and refrigerate.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

20 g

Fat

13 g

Fiber

2 g