 Hot Fudge
Ingredients:
3 ounces unsweetened chocolate (I like Ghirardelli)
2 teaspoons unsalted organic butter
1/2 cup organic heavy cream
1/2 teaspoon pure vanilla extract
Pinch sea salt
7 tablespoons granulated ZSweet® powdered
1 ZSweet® supersweet packet
4-6 teaspoons water
Preparation:
Powder granulated ZSweet® in food processor with a pinch of sea salt. Chop
chocolate finely. Melt together unsweetened chocolate and butter in a
double boiler, stirring occasionally until smooth. I make my own double
boiler by placing my steel bowl over simmering water in a small
saucepan. Stir in cream and sweetener mixture, and whisk until smooth.
Remove from heat and add vanilla and water. Add more water to thin it
out if necessary. Taste and adjust sweetness with a bit more supersweet or
powdered granulated ZSweet®, as necessary. Keep in mind that the sauce will
firm up over ice cream. Store in a jar in the refrigerator, and reheat
and whisk well to use.
Recipe adapted from Healthy Indulgences.
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