Dark Chocolate–Peanut Butter Fudge Sauce
Why This Recipe Works
The recipe works by developing a simple yet stable emulsion from a short list of ingredients to deliver a sauce with deep chocolate flavor, moderate sweetness, and a luxurious consistency. Using both cocoa powder and unsweetened chocolate provided a foundation of complex flavor and richness. Choosing milk rather than cream allowed the deep chocolate flavor to shine, and finishing with the incorporation of cold butter created a luxuriously thick consistency.
IngredientsPrint Shopping List
|1 ¼||cups (8 3/4 ounces) sugar|
|⅔||cup whole or 2 percent low-fat milk|
|⅓||cup (1 ounce) unsweetened cocoa powder, sifted|
|3||ounces unsweetened chocolate, chopped fine|
|4||tablespoons unsalted butter, cut into 8 pieces and chilled|
|¼||cup creamy peanut butter|
|1||teaspoon vanilla extract|
Per Serving (Serves 4)
- Calories 613
- Cholesterol 32 mg
- Fat 32 g
- Sodium 320 mg
- Saturated 16 g
- Carbs 78 g
- Trans 0 g
- Dietary Fiber 6 g
- Monounsaturated 11 g
- Sugar 66 g
- Polyunsaturated 2 g
- Protein 9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
From The Shop
InstructionsMakes 2 Cups
We like to serve this sauce over ice cream, but it can also be drizzled over fresh fruit. We prefer to use Dutch-processed cocoa powder in this recipe (our favorite is from Droste), but other cocoa powders will work. Our favorite unsweetened chocolate is Hershey's Unsweetened Chocolate Baking Bar.
1. Heat sugar, milk, and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5 to 6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.
2. Remove saucepan from heat, stir in chocolate, and let stand for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Add butter and whisk until fully incorporated and sauce thickens slightly. Whisk in peanut butter until fully incorporated. Whisk in vanilla and serve. (Sauce can be refrigerated for up to 1 month. Gently reheat sauce in microwave [do not let it exceed 110 degrees], stirring every 10 seconds, until just warmed and pourable.)