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OxfordPress.com

Bittersweet Hot Fudge Sauce

Makes about 2 cups
9 to 10 ounces bittersweet, 70 percent chocolate, finely chopped
3/4 cup heavy cream
1/4 cup plus 2 tablespoons sugar
3 tablespoons corn syrup
2 tablespoons water

Combine all of the ingredients in the top of a double boiler over (and touching) barely simmering water. Stir frequently until all the chocolate has melted. Then stir occasionally until the sauce is thick, glossy and is between 160 to 165 degrees on an instant-read thermometer (about 15 to 20 minutes--going slowly is the key here). Remove from the heat.

Serve the sauce immediately or set it aside until needed. It can be kept, in a refrigerated covered container, for a week, or frozen for 3 months. Reheat in a double boiler or microwave on medium (50 percent power), using short bursts and stirring frequently. Do not simmer or boil.

To use chocolate marked 61 to 64 percent: use 12 ounces chocolate, reduce the sugar to cup and the corn syrup to 1 tablespoon.

To use standard bittersweet or semisweet chocolate (without a percentage number on the label), or any marked 50 to 60 percent: Use 14 ounces chocolate. Reduce the sugar to 2 tablespoons and the corn syrup to 1 tablespoon.

NOTE:Chocolates with a percentage on the label, in brands such as Valronha from France and El Rey from Venezuela, are found at Dorothy Lane Market stores and sometimes at Trader Joe's, in Town & Country Shopping Center in Kettering.