You should know that I’m a very picky hot fudge eater. It also makes 2 cups of sauce, which is a problem in and of itself due to my lack of age-appropriate self-control. So I started experimenting with the microwave. Chocolate chips by themselves are obviously not ideal – too easy to burn, and they freeze again as soon as they come into contact with the ice cream. Chocolate chips and cream didn’t quite have the richness or consistency that I’m looking for. But chocolate chips, butter, and cream? Perfect – a thick, fudgey sauce that is liquidy when hot, and viscous at room temperature, but doesn’t freeze solid on the ice cream.
30-Second Microwave Hot Fudge
Serves 2.
- 1 TBS butter
- 3 TBS chocolate chips
- 1 TBS heavy cream
Place butter on bottom of small microwaveable dish. Top with the chocolate chips. Microwave on high for 10 seconds, then remove, and stir until texture is even. Add heavy cream and stir. Microwave on high for another 10 seconds, then remove and stir until smooth. Serve immediately.
Dining and Cooking