If you are using good cocoa—and yes, there is quite a difference in cocoas—this is excellent. It’s easy. Be sure to mix the cocoa and granulated sugar together before cooking to eliminate any lumps and make a smooth sauce.
Quality cocoa is critical to this recipe. We used Ramstadt Breda Rich Dark Cocoa with three times the cocoa butter of most store brands.
We made this both with 2/3 cup and 3/4 cup cocoa. Both work. Of course, you get a little deeper flavor with 3/4 cup cocoa. As with other hot fudge sauces, this thickens as it cools. You can reheat it in the microwave. You can also thin your sauce with additional cream.
- 2/3 cup Ramstadt Breda Rich Dark Cocoa or equal
- 1 cup granulated sugar
- 1/2 cup butter
- 1 cup heavy cream
- 1 teaspoon vanilla
- Mix the cocoa and sugar together in a small bowl. Melt the butter in the microwave.
- Add the cocoa and sugar mixture to a small saucepan. Add the melted butter and cream. Heat, stirring constantly with a wire whisk, until the ganache starts to bubble. Remove from the heat.
- Let the ganache cool until it reaches the desired consistency. Thin with additional cream if necessary.
Get this gourmet dark cocoa. You'll have enough for this recipe twice, with plenty left for hot cocoa.