6ouncesbittersweet or semi-sweet chocolate, chopped (170 grams)
1tablespoonunsalted butter(15 grams)
½teaspoonvanilla extract
Instructions
In a small saucepan over medium heat, heat the cream just until steaming. Remove from heat, add the hazelnuts and cover. Let sit for 1 hour.
Return the saucepan (with the cream and hazelnuts) to medium high heat and add the sugar, cocoa powder, and corn syrup. Bring the mixture to a boil and cook for 30 seconds.
Remove from heat and add the chocolate and butter. Stir until smooth. Stir in the vanilla.
Serve warm over ice cream. Store sauce in the fridge for up to 2 weeks, reheat in the microwave for 30 seconds.
Notes
Note: The fudge sauce must be refrigerated and will only keep for 2 weeks. Since there is dairy in the recipe it cannot be canned.