Fudge Sauce

• 30 g 72% chocolate, chopped (1 ounce)
• 18 g cocoa powder, preferably Valrhona (2 tablespoons)
• 0.5 g kosher salt (1/8 teaspoon)
• 100 g glucose (1/4 cup)
• 25 g sugar (2 tablespoons)
• 55 g heavy cream (1/4 cup)

1. Combine the chocolate, cocoa powder, and salt in a medium bowl.
2. Combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat.
3. The moment it boils, pour it into the bowl holding the chocolate.
4. Let sit for 1 full minute.
5. Slowly, slowly begin to whisk the mixture.
6. Then continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth.
7. This will take 2 to 4 minutes, depending on your speed and strength.
8. You can use the sauce at this point or store it in an airtight container in the fridge for up to 2 weeks; do not freeze.
9. Our fudge sauce tastes just as good hot as it does cold.
10. Simply warm it in the microwave on low in 30-second increments for 2 minutes.
11. Stir the sauce between blasts.
12. It tastes really good drizzled over Cereal Milk Ice Cream (page 38).
13. Or any ice cream, for that matter.
14. My mother approves.
15. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
16. Fudge sauce is used for a fancier presentation of the Brownie Pie (page 124).

chocolate, cocoa powder, kosher salt, glucose, sugar, heavy cream

Taken from www.epicurious.com/recipes/food/views/fudge-sauce-382359 (may not work)