Hot Fudge Sauce with Olive Oil

Homemade hot fudge sauce for the win, peeps. If you have never made hot fudge sauce from scratch before, you are going to be extremely pleased to learn that it could not be easier, more intensely chocolate-y and last longer if tightly sealed in a glass jar (we’re talking several weeks (if not months) in the fridge – and really any old container that is air-tight will work – though I do love keeping it in a glass jar, so I can easily rewarm it in the microwave without having to transfer it first – and yes: I  AM indeed team-microwave (sorry haters)).

This hot fudge sauce is particularly special because – you guessed it – it is made with olive oil and is part of my ongoing olive oil baking IGTV series with Colavita Olive Oil (you can actually watch me make it here). I like to use up to a half cup of a fruity olive oil in this recipe (Premium Italian is fab in this application with its peppery finish . . . ) but you can also use as little as half that. The recipe comes together quickly – you melt some sugar, along with some cocoa powder (I like Dutch process, for its deep brown color, but natural will work too) and light corn syrup (the corn syrup softens the texture of the sauce, enhances the flavors of the oil and chocolate and prevents the sugar from crystalizing – so don’t skip it, but feel free to use dark, if that is all you have).

You then add the chocolate – semisweet or bittersweet, depending on what you like best and stir over the heat until melted. Off the heat you add the salt and vanilla and the star ingredient: the olive oil. Add the oil slowly and in a steady stream, stirring constantly as you do, until combined. If the olive oil separates at first, do not fret: it will come together as you stir. Serve this deliciousness drizzled on vanilla ice cream – or, do what I do, and sneak spoonfuls from the container whenever the need for a bit of chocolate hits (ie: constantly . . . ).

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Hot Fudge Sauce with Olive Oil

Recipe Author Jessie Sheehan

Ingredients

• 3/4 cup heavy cream
• 1/3 cup light corn syrup
• 5 tablespoons granulated sugar
• 1/4 cup Dutch-process cocoa powder sifted if lumpy
• 1 1/4 cups chopped semisweet chocolate
• 1/4 to 1/2 cup Colavita Olive Oil
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt

Instructions

• In a medium saucepan, bring the cream, corn syrup, sugar, and cocoa powder to a boil over medium to medium-high heat.
• Add the chocolate and simmer over medium heat until the chocolate melts, stirring occasionally with a wooden spoon.
• Take the pan off the heat and stir in the olive oil, vanilla, and salt. The olive oil may separate at first, but with gentle stirring (or whisking) it will all come together.
• Use immediately or let cool to room temp and refrigerate, covered, for up to three months.
• Gently reheat the sauce in the microwave, in a microwave safe container, in 30 second intervals, stirring between each one. Or reheat on the stove top: place the sauce in a heat proof bowl and place the bowl over a pot of simmering water, over medium heat. Stir until warmed. The olive oil may separate when u reheat the sauce – don’t be alarmed: when you stir it will come back together.