It’s all about the sauce.  And this is a fantastic version, the Russian Sable of Fudge Sauces.  This is THE Fudge Sauce.  Okay, so you get that it’s really good, right?  The Flying Librarian makes a hot fudge that may, may be even better than this, but she refuses to give me the recipe…some nonsense about swearing on her son’s life, so she won’t give out the recipe.  Sometimes you just have to take the risk.  It’s fudge sauce.  Is she kidding?  This goes together so easily it almost a crime.  And, it would be a crime if you don’t make this.  And it makes a lot; it makes a good quart of lusciousness.  I do want to talk a bit about the chocolate you’ll use.  You can use chocolate chips, but I really think it’s nice to use at least a 60% cocoa butter and I prefer bittersweet chocolate.  The higher the cocoa butter, the more intense the sauce will be.  This is an intense sauce.  I’ve used Lindt, Valrhona, Callebaut, and Scharffen Berger.  They all have great flavor, but each will give the sauce a bit of a different nuance, in the flavor department.  In other words, use something you would savor, to eat by itself.  I think that’s important, but maybe it’s just my bias.  The recipe does say you can use chocolate chips, so who knows?  I would use Ghirardelli bittersweet chips, if you go that route.

You will need a heavy-bottomed saucepan and low heat.  This is so simple, it’s embarrassing.  Put the butter, coffee (I use a strong espresso) and chocolate in the pan, and heat over medium-low heat.  I put the pan on the stove, then turn on the burner.  When the butter and chocolate are partially melted, remove the pan from the heat, give it a few good strokes with a whisk and let it stand for a minute or two.  (If you have an electric stove, don’t bother to turn the burner off, just remove the pan from the heat source.)  Once the chocolate is melted, a few turns of the whisk should make it smooth and creamy.  Stay calm; you’re almost there!Dump everything else, but the vanilla and the bourbon, into the chocolate mixture.

Return the pan to the heat and give it a good whisking to incorporate the sugar and cocoa.  Continue to cook over low heat, stirring frequently, until the sugar is no longer grainy.  to check if the sugar has melted, just dip you fingertip into the hot, yes, Virginia it will be hot, and rub the chocolate between your finger and thumb.  There should be no graininess.  It should be smooth, and unctuous, but not quite viscous, more syrupy.  The consistency of warm honey.  This may take 4-6 minutes. Make certain to lick the chocolate off your fingertip; you may need to dip your finger in 10-20 times and lick off the sauce.  You know, you want to make sure it’s perfect!!  You don’t need to constantly whisk, but frequently, so it doesn’t stick to the bottom of the pan and burn.  Not good.  Not good at all.

When it’s silky on your tongue, remove the pan from the heat, whisk it for about 30 seconds, add the vanilla paste or extract and the booze of choice, if using.  And really, why wouldn’t you add some sort of good booze?  I’m partial to Courvoisier, but a good bourbon, Amaretto or Kahlua is also nice.  I haven’t tried rum yet, but I think dark rum would be the way to go.  Whisk again and pour into glass jars.  Cool completely and then store in the fridge.  Or freeze it.  It thickens quite a bit when it cools and is very, very thick just out of the fridge.  This is what it will look like at room temperature.

It’s perfect under a scoop of the Banana-Peanut Butter “Ice Cream”.  Eat at your own peril.  It’s addictive!

This is, by the way, the absolutely perfect hostess gift. The Goddess knows her fudge sauces and it’s all about the sauce.  But, it always is!