Hot Fudge Sauce
POSTED: 5:38 pm CST November 30, 2003
Makes ¾ cup
4 ounces semi-sweet chocolate
½ cup heavy cream or half-and-half
2 tablespoons flavored liqueur, such as almond-flavored (Amaretto) or hazelnut-flavored (Frangelico)
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
Serve this sensuous sauce on ice cream to make hot fudge sundaes for adults. It also adds elegance to cake, poached pears, or crepes.
The sauce will keep for up to 1 week in a covered container in the refrigerator. It thickens as it chills; before serving, reheat to its creamy consistency in a double boiler or in the microwave.
4 ounces semi-sweet chocolate
½ cup heavy cream or half-and-half
2 tablespoons flavored liqueur, such as almond-flavored (Amaretto) or hazelnut-flavored (Frangelico)
Combine the chocolate, cream, and liqueur in the top pan of a double boiler (see Tip). Stir over simmering water as the chocolate melts, about 5 minutes, until the sauce is smooth.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
