Hot Fudge Sauce

by: Chef Matt Chatfield

Compatible Wolf Appliances:


This sauce is the perfect accompaniment to hot fudge Sundays as well as a decadent topping for any dessert of choice. Use high-quality dark cocoa, also referred to as brut or Dutch-processed, for the best results. Microwave for 15-20 seconds at a time to rewarm for later use.

Prep Time
Cook Time


  • 1 cup heavy whipping cream
  • 6 tablespoons butter, chopped
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 1/2 teaspoon Kosher salt or 1/4 teaspoon table salt
  • 1 cup Dutch processed cocoa powder (brut or extra dark)


Add butter to a saucepan on high heat. Once the butter melts, stir in the heavy whipping cream.

Add both sugars and stir for 2 minutes until the sugars dissolve. Add salt to the melted sugar and bring to a low boil. Once the salt dissolves, add the cocoa powder, stirring for a minute or two until the mixture is a smooth consistency.

Remove from the heat and serve immediately over a frozen dessert or ice cream.

The hot fudge sauce can be stored in an airtight container and refrigerated for 3-4 weeks. Reheat in the microwave or on a stovetop by adding a little water to thin out the sauce, as it will thicken as it cools in the refrigerator.