Ice Cream with Dark Chocolate Hot Fudge

Dark Chocolate Hot Fudge Sauce

In Desserts, Gluten-Free by Mandi Flake5 Comments

The sale I’ve had my eye out for all year has finally come around… Buy one, get one free of Talenti gelato… If you haven’t had it before, it’s amazing; just look in your ice cream aisle. I LOVE the Mediterranean Mint, but can’t quite bring myself around to paying their regular price, so I keep an eye out for the special tag that tells me it’s time to splurge. The only problem is that it’s way too cold out for ice-cream… So my solution? Hot Fudge Sauce. But not a just any hot fudge sauce…. a homemade, corn-syrup-free, dark chocolate, so good you’ll eat it by the spoonful, hot fudge sauce.

Dark Chocolate Hot Fudge Sauce

The ingredients are simple, and the process easy, but the result is so much better than anything you’ll buy at the store.

Ice Cream with Dark Chocolate Hot Fudge

The only danger here is of a mess… In the process of trying to get a photograph without staining my white carpet, I finally just gave in to the drips 🙂 But it ended up a beautiful, delicious mess.

Jar of Hot Fudge Sauce

If you can restrain yourself from eating or sharing it all immediately, you can store it in the fridge for a couple weeks, and slowly reheat in the microwave 10 seconds at a time, until the sauce is warm and thick but can be stirred.

Dark Chocolate Hot Fudge Sauce

Yields 8

10 minCook Time

10 minTotal Time

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  • 1/4 cup dark chocolate cocoa powder (like Hershey's Special Dark)
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 tsp sea salt
  • 1 tsp cornstarch
  • 4 tbsp unsalted butter
  • 3 ounces unsweetened chocolate
  • 2/3 cup heavy cream, separated
  • 1 tsp vanilla (I used a Madagascar Bourbon Vanilla - YUM!)


  1. Mix the cocoa powder, sugars, salt, and cornstarch together in a bowl and set aside.
  2. Put the butter, unsweetened chocolate, and 1/3 cup of the heavy cream into a medium saucepan and heat over low heat, constantly stirring, until the chocolate has completely melted. Don't worry if it looks like the chocolate sauce has split, it will all be fine in the end!
  3. Pour the sugar mixture into the chocolate sauce, and keep stirring. It will look crumbly like a cookie dough.
  4. Pour the remaining half of the heavy cream into your sauce and keep stirring.
  5. Continue to cook over low heat until you see all the sugar has dissolved. If this is taking too long, add an extra splash of cream to help things along, but not too much if you want a thick sauce.
  6. Finally, remove from the heat and stir in the vanilla.
  7. Pour over the nearest dessert and enjoy!

I’m thinking I may take a shortcut for a potluck this weekend and just pour this over some raspberries… If you’d like to see photos of that and other behind the scenes mishaps, be sure to follow my cup is full on Instagram, Facebook, or Twitter.


  1. I made this using Trader Joes Dark Chocolate Bars. I was excellent, easy and we had it on Pistachio Almond ice cream. I would add decadent to the description. Thanks!
  2. Hi Mandi, I just tried to make this and the chocolate mixture was not melting in the heat. I ended up having to use an electric mixer and add a lot more heavy cream to make it smooth. I followed the recipe, not sure what I did wrong. It does taste delicious though! Ingredients are awesome, cooking technique not too sure about.
    1. Author
      Hi Candice! Thank you so much for giving it a shot & letting me know how it went! Sadly, there is no substitute for step 2, where you use heat to completely melt the chocolate... Some tips and options to make it a bit easier, if you're having trouble: *Stick to quality chocolate (60% or higher cocoa), as there will be fewer filler ingredients you can't control that could mess with your sauce. *If possible, don't use chocolate chips. Chips are engineered to retain their shape at high temperatures, giving you cute chocolate chip cookies, but they are much harder to melt evenly and so aren't a good option for this recipe. *If your pots have hot spots or your stovetop doesn't keep the heat consistent, I'd suggest using a double boiler instead of putting the chocolate straight into the pot, as I did in my recipe above (my makeshift double boiler is a glass bowl set over a pot of boiling water, being sure the water isn't toughing the bowl). You can make the recipe exactly as I did above, but instead of mixing everything together directly in the pot, mix it in the top of your double boiler. I hope this helps, and good luck in your next cooking adventure!

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