So we are watching TV the other night and during the commerical break I stand up and announce that I’ll be right back. As I head toward the kitchen, Steve asks, “What are you doing?” “Oh, I’m just gonna make some chocolate sauce.”
Yes, you can just about make this sauce during the commercial break. It’s that quick and easy, provided you use the right ingredients. And that’s what you get, Steve, for marrying a chef. Homemade dark chocolate sauce at 9 p.m. Poor thing.
Hot Fudge in a Hurry
2/3 cup Sucanat (dried cane juice)
2/3 cup water
2 heaping tablespoons high quality cocoa (the best you can afford)
2 tablespoons almond butter
1-2 tablespoons vegan chocolate chips
Pinch of sea salt
Splash of vanilla extract or other flavoring (optional)
Combine sugar and water in a small sauce pan and stir to dissolve over medium high heat. Bring to boil and allow to bubble for about 5 minutes. Careful not to let it boil over, whisking occassionally. Reduce heat if necessary, but keep it boiling. This will help reduce the liquid to a nice smooth syrup.
Remove from heat and whisk in cocoa until well blended. Add almond butter and blend well, returning to low heat if needed to melt thoroughly. Off the heat, add the chocolate chips and stir to melt. Add a pinch of salt.
Apply liberally wherever you need warm, dark chocolate sauce.
Makes about 1/2 cup of fudgy goodness.