Why This Recipe Works

Our classic hot fudge sauce relies on cocoa powder and unsweetened chocolate for complexity, moderate sweetness, and richness. Using milk, rather than cream, helps preserve the intense chocolate flavor, and incorporating cold butter created a thick consistency and imparted an attractive sheen. Pour it over a simple dish of ice cream, or make a special sundae out of Double Chocolate Dessert Waffles with Ice Cream.

Instructions

Heat sugar, milk, and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, about 6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.

Off heat, stir in chocolate and let sit for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Whisk in butter and vanilla until fully incorporated and sauce thickens slightly. (Sauce can be refrigerated for up to 1 month; gently warm in microwave, stirring every 10 seconds, until pourable before using.)