Swiss Chocolate Sauce (Hot Fudge Sauce)

Ingredients

• 1½ oz Lindt good quality bittersweet chocolate
• 2 tbsp unsweetened Dutch-processed cocoa
• ⅓ cup water
• 3 tbsp unsalted butter
• ⅓ cup preferably raw sugar
• 2 tbsp Refinas syrup or corn syrup
• dash salt
• ½ tsp pure vanilla extract

Method

1. Place the chocolate and cocoa with the water in a small heavy saucepan (preferably with nonstick coating). Cook over low heat, stirring constantly, until the chocolate is melted. Add the butter, sugar, syrup and salt and simmer, stirring, until the sugar has dissolved completely.
2. Stop stirring and cook at a moderate boil 5 to 10 minutes or until the mixture thickens and reduces to just under 2/3 cup. Swirl the mixture in the pan occasionally but, to prevent crystallization, do not stir. Cool slightly. Stir in the vanilla.
3. Keep the sauce warm or reheat in a water bath or microwave, stirring gently. It will keep refrigerated for 1 month. Makes almost 2/3 cup.
4. Microwave method: Place the ingredients (excluding vanilla) in a 4-cup greased heatproof measure. Microwave on high (100% power), stirring once or twice until the sugar dissolves. Then microwave, without stirring, until reduced to just under 2/3 cup (check often, allowing bubbles to settle to measure accurately). Cool slightly before adding vanilla.

Notes

Best when using Swiss Lindt chocolate.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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