To be gifted with a chocolate sauce that we might rarely indulge in buying for ourselves is permission to enjoy something lavish and delicious, even if just a teaspoon at a time. Ice cream, vanilla or coffee, are the obvious recipients of this sauce, but it also melts beautifully into a cup of steaming hot milk. Or, dip a piece of pear or apple into warm chocolate sauce. You know those Fran’s chocolates with little diamonds of flavor sitting on top, the salt? This sauce is something like that. Like really good.
Other homemade things to wrap up: roasted cranberry sauce, spicy hazelnuts, granola, California fruit cake, chicken pâté. Links are below. From our table to yours, may your holidays be brightened by good food, kindred spirits, candlelight and mistletoe.
Salty Hot Fudge Recipe
A recent New York Times recipe was an inspiration, but so were several other recipes, including Epicurious and my own Joy of Cooking book.
Gather ingredients and sparkling clean jars with lids, use the best quality chocolate you can, especially the local varieties. Sauce is made in about fifteen minutes, then lick your chocolaty fingers and move on, maybe to a bowl of ice cream with a little something chocolaty on top. Not that I did that, I’m just sayin’.
Ingredients: ½ C salted butter/ 2 ounces semi-sweet or bittersweet chocolate/ ½ C Dutch processed cocoa/ 2/3 C sugar/ 1 C heavy cream or a combination of cream & whole milk/ 1 1/2 t salt, or less if you prefer. Taste and adjust/ 2 t vanilla/ Add water a teaspoon at a time if needed to produce a thinner sauce/ A small amount of water (or milk) may also be added when reheating to produce a thinner sauce.
Directions: In a heavy saucepan over low heat, melt butter and chocolate, stirring almost constantly/ Add the cocoa, sugar and cream/ On low-medium heat stir until lumps are gone and sauce is just heated through/ Remove from heat, stir in salt and vanilla/ Use while still warm, or store in the fridge/ Reheat slowly before serving, over low heat or in the microwave – careful not to overheat/ Sprinkle a few grains of sea salt on top.
Yields about 2 1/4 cups, enough for several small gift jars, and you can always double the recipe. Let cool before covering. This will keep in the refrigerator for up to a month. Good luck with that!
Pretty good. Better.
More Mixed Greens recipes that are delicious, homemade, and look great with a ribbon around. Most will keep for several weeks properly stored, though only a few days for the pâté.
COMING SOON: Poppy & Sally’s Photography. Almost ready to go, the website shows our range as photographers and our interest in portrait photography, including your pets. Well, especially your pets! And babies, children of all ages, your parents, their parents, best friends . . .