Chocolate Fudge Sauce With Variations

Total Time
Prep 20 mins
Cook 0 mins

Yummy! There are some variations you can do for this: White Chocolate Orange Sauce Coffee Chocolate Fudge

Ingredients Nutrition

  • 23 cup heavy cream
  • 14 cup butter
  • 14 cup granulated sugar
  • 6 ounces semisweet chocolate
  • 2 tablespoons brandy
  • White Chocolate Orange Sauce

  • 3 tablespoons superfine sugar
  • 1 orange, rind of, finely grated
  • 6 ounces white chocolate
  • 2 tablespoons orange liqueur
  • Coffee Chocolate Fudge

  • 14 cup light brown sugar
  • 2 tablespoons coffee liqueur or 2 tablespoons dark rum
  • 1 tablespoon coffee extract (both variations above still require 2/3 cup heavy cream and 1/4 cup butter)


  1. Heat the cream with the butter and sugar in the top of a double boiler or in a heatproof bowl over a saucepan of hot water. Stir until smooth, then cool.
  2. Break the chocolate into the cream. Stir until it is melted and thoroughly combined.
  3. Stir in the brandy a little at a time, then cool to room temperature.
  4. For White Chocolate Orange sauce:.
  5. Heat the cream aned butter with the sugar and orange rind in top of a double boiler, until dissolved,.
  6. Follow the above recipe to the end, but use White chocolate and orange liqeuer.
  7. For Coffee Chocolate Fudge:.
  8. Follow above recipe using the light brown sugar and coffee liquer or rum, Stir in coffe extract at the end.
  9. Serve sauces over cream filled profiteroles, or ice cream, or anything you choose.
Most Helpful

This was easy, quick, and flavorful ~ and had a fudge-like consistency when it hit the ice cream. As my sauce cooled slightly, but was still hot, the butter separated and rose to the top. I removed the excess butter by dipping a folded paper towel several times into the sauce! Next time, I'll reduce the butter by half to see if that resolves the separation problem. Made for the Variety is the Spice of Life Event 2013.

Kerfuffle-Upon-Wincle May 26, 2013

Just made this. Liked the flavor and thought it was great - but I prefer a hot fudge that gets harder and a bit chewy when it hits the cold ice cream. While the flavor was good, the texture was more like thick pudding. But Quick and easy to make, that I like! Cook over medium heat, stirring constantly, until boiling. Cook 5 minutes longer. Remove hot fudge sauce from heat, cool, then stir in orange liqueur. I can adjusted to my personal taste. Thank You!! for sharing yours recipes! Made for the 2013 Variety is the Spice of Life event.

CHEF GRPA May 14, 2013

I did two of the variations, and both were wonderful! For the white chocolate orange version, I used some high-quality bulk white chocolate, and Cointreau for the liqueur. It's delicious with the liqueur in it, albeit a tad boozy, but it also tastes pretty good if you omit the alcohol. This version thickens when cold, but still stays liquid. You just have to be sure to give it a stir before using once it's cooled, or all the orange zest will be sitting at the bottom of the container. I used this on some lemon frozen Greek yogurt, but I'm thinking that this might be a nice sauce for some crepes, too. The chocolate coffee version was great as well (I served this on some coffee ice cream). I used Kahlua, coffee extract, and some Scharffen-Berger bittersweet squares. I contemplated omitting the coffee extract, thinking it might only be necessary if the brandy is used in place of the coffee liqueur. The Kahlua alone didn't give it as much coffee flavor as I wanted, so in went the coffee extract too. This version gets pretty firm once chilled, so it needs to be warmed up before serving. Of course, you could always eat this cold by the spoonful instead -- no judgement here, lol! Thanks for posting! Made for the Variety is the Spice of Life 2013 event

Muffin Goddess May 13, 2013