This sauce is not very sweet, and ooooh, chocolate bliss... It's perfect on an ice cream sundae (which is already plenty sweet) or drizzled on cheesecakes or cookies or fresh strawberries or a lemon tart. Yes I've tried all of those, and they're wonderful! This is the only fudge sauce recipe I'll use!
this was pretty good a little bitter so at the end i stirred a small chunk of sweet chocolate until melted. the consistancy of this is more like a ganache than frosting.. even after being chilled it didnt set up very stiff. tastes good.. kind of like pudding. and i only got 3/4 cup out of this recipe?? i followed it exact (except the added chocolate) so i dont know how anyone got 11/2 cups out of it. although a little goes a long way.. good on icecream too.
this is a great frosting that isn't too sickly sweet or overpowering. it compliments the cakes very well (i frosted cupcakes), so chocolately and lovely. thank you!
This is the BEST icing recipe I've ever made! I used it to ice a cake, and it worked great. Velvety and melt in my mouth, but I'd say it was definitely lighter than the average butter frosting! I just made one change, which was to use only about 1/4 cup of sugar and cocoa powder each, which came a bit more on the milk chocolate flavour side of things, but for a dark chocolate flavour I'd go all in. Thanks so much- this is a new favourite!
Excellent recipe for a multipurpose sauce/frosting. Semisweet and dark, full chocolate flavor. Be careful not to boil it, or it gets too hard. This is just the right consistency when you want your sauce runny to drizzle it on things but siff enough to stay.
Easy and delicious. Very chocolatey without being overly sweet. I used it to frost brownies, but this would be great for so many things. Thanks!
this sauce is so good! I make it every couple of weeks to use for ice cream sundaes. my boyfriend just inhales it.
Great over vanilla ice cream. This is one recipe I will be making again & again. A very versatile recipe. Not too sweet...reminds me of the taste of Cadburys Energy Chocolate. A rich dark chocolate which is not too sweet. Thanks for posting this 'keeper' :)
Decadent, dark and delicious, but not difficult, this was a perfect choice to glaze a tray of mini-bundt cakes for my daughter's birthday party. I made it up the night before and refrigerated it. The next day, during the party, I reheated it to a glaze consistency ~ somewhere between the sauce and frosting options. My double-boiler met a tragic end earlier this year, so I used the microwave...30 second bursts on only 30% power, and it reheated flawlessly. After I'd warmed it back up, I realized I'd forgotten to keep any in 'frosting mode' for the extra cupcakes, so I just dipped the tops in the bowl of glaze and set them back in the fridge for a few minutes...they turned out so well and I got so many comments that I may just frost all our cupcakes that way from now on! The little bit that was left-over went over ice cream...this is the ultimate in versatile recipes! I really appreciated the fact, too, that while it was very rich it was not overly sweet, it just had a deep chocolate flavor. I'm already thinking of several other uses and can't wait to try it out on the other things, too. Thanks again, MC! :)
What a tasty sauce. This is quick and easy to make and is very rich in flavor. I have some of it cooling in the fridge right now so we can frost cupcakes with it later. Looks like you won't be disappointed however you use this recipe - the flavor is great. Thanks for sharing!