New This Month

Hot Fudge Sauce for Cream Puffs with Ice Cream

Drizzle over our Cream Puffs with Ice Cream.

  • Yield: Makes 1 1/2 cups

Source: Everyday Food, December 2005


  • 1/4 cup light corn syrup
  • 6 ounces semisweet chocolate, broken or cut into small pieces
  • 3/4 cup heavy cream


  1. In a small saucepan, combine corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat.

  2. Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container.

Cook's Notes

Sauce can be refrigerated for up to 3 weeks. To serve, warm over low heat or in microwave.


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