Sour Cream Hot Fudge Sauce

Makes 2 cups

1/2 cup granulated sugar

1/2 cup lightly packed light or dark brown sugar

1/4 cup light corn syrup

4 tablespoons unsalted butter

4 ounces dark chocolate (60 to 70 percent cacao), coarsely chopped

1 ounce unsweetened chocolate, coarsely chopped

1/4 cup water

Tiny pinch kosher salt

1/4 cup sour cream

1. In a medium, heavy saucepan, combine both sugars, corn syrup, butter, both chocolates, water and salt; bring to a boil over medium-high heat, stirring occasionally to encourage everything to melt and blend together.

2. Reduce heat and simmer, stirring frequently, until very glossy and slightly thickened, about 5 minutes. Remove from heat and let sauce cool briefly; whisk in sour cream. Serve hot, warm or at room temperature. Refrigerate for up to 1 month or freeze for up to 3 months.

Variation: Add ½ teaspoon pure peppermint extract with the sour cream.

-- Martha Holmberg, "Modern Sauces" (Chronicle Books, $35, 256 pages)





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