This is our high-brow fudge sauce for the Earl Grey lovers out there (Mama Meehan, we’re looking at you).

　　

Ingredients

Makes about 250 g (2/3 cup), or enough for 4 or more sundaes

　　40 g water (3 tablespoons)

　　1 Earl Grey tea bag

　　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)

　　

Step 1

Bring the water to a boil in a small saucepan or in a tea cup in the microwave. Remove from heat, add the tea, and let steep for 4 minutes.

　　

Step 2

Wring and remove the tea bag and pour the tea into a medium bowl. Add the chocolate, cocoa powder, and salt.

　　

Step 3

Combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let sit for 1 full minute.

　　

Step 4

Slowly, slowly begin to whisk the mixture. Then continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2 to 4 minutes, depending on your speed and strength. 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.

　　

Notes

Step 5

In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.