Port Wine Hot Fudge Sauce
Port Wine Hot Fudge Sauce is for all you chocoholics who want a grown up ice cream topping. The port can be replaced with water or coffee for an alcohol-free version.
Ingredients
- Semisweet chocolate
- Light corn syrup
- Ruby port
- Granulated sugar
- Cocoa powder
- Unsalted butter
- Salt
- Vanilla extract
How to make Hot Fudge Sauce
This is truly a very easy recipe. Dump all the ingredients in a pot and cook for a couple of minutes. The chocolate in the recipe makes it rich, the corn syrup makes is glossy, and the cocoa powder adds a strong, pure chocolate flavor.
What’s the difference between Hot Fudge Sauce and Ganache?
While Chocolate Ganache is a delicious and it’s certainly great on ice cream, it’s not the same as Hot Fudge Sauce.
Hot Fudge Sauce has that special texture that seems to be both liquid and solid at the same time. The moment you pour the warm, glossy sauce over cold ice cream it thickens, but stays soft. It’s quite something, really.
Why the Port wine in the sauce? Well, as I’ve stated before, chocolate & red wine are two of my favorite food groups, especially together. Also, alcohol enhances flavor.
If you don’t want the alcohol (and it is partially cooked off) you can simply substitute water or another liquid. Coffee would be great in this sauce if you like mocha flavor.
Use choux pastry (pâte à choux) to make profiteroles. Fill them with ice cream and top them with Hot Fudge sauce for a decadent treat fit for you fanciest dinner party or a night in front of the TV.
Of course this sauce is wonderful on any ice cream, especially homemade ice cream:
- Vanilla Ice Cream
- White Chocolate Truffle Ice Cream
- Brown Sugar Ice Cream
- Strawberry Ice Cream
- Malted Milk Ice Cream
- Buttermilk Ice Cream
- Creme Fraiche Ice Cream
- Cheesecake Ice Cream
You might also enjoy Mexican Cajeta sauce on your ice cream.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Port Wine Hot Fudge Sauce
Ingredients
- 6 ounces semi-sweet chocolate (finely chopped)
- 2 ¾ oz light corn syrup (½ cup)
- 6 oz ruby port (¾ cup)
- 2 oz granulated sugar (¼ cup)
- ¾ oz cocoa powder (¼ cup)
- 1 oz unsalted butter
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Combine all the ingredients, except the vanilla, in a medium saucepan. Cook over low heat until melted then increase the heat to medium. Stirring frequently, bring the mixture to a boil, reduce heat to medium low and and simmer for 2-3 minutes. Remove from the heat an stir in the vanilla.
- Cool for 10 minutes before serving. To serve later, refrigerate & rewarm.
Equipment
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Was not prepared for how delicious this was. Mind blowing.
Was gifted some port wine, was not a fan of the taste. Found this recipe and tried it. So tasty and yummy. Just made it for the second time. Best way to use the wine, thank you for this.
That’s great Evelyn! Even if you’re not a fan of port wine, try sipping it with a square of dark chocolate.