Recipe courtesy of Michael Lomonaco

Fudge Sauce

  • Level: Easy
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1/2 cup heavy cream

8 ounces good-quality semisweet chocolate, preferably Belgian or French, finely chopped


  1. Heat the cream gently in a heavy-bottomed pot over low heat. Add the chocolate, melt, and stir together with the cream. Remove from the heat and allow to cool slightly before using. This sauce can be refrigerated and gently reheated to be used again.;

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