Ingredients

Makes about 150 g (1/2 cup), or enough for 4 or more sundaes

　　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

Combine the chocolate, cocoa powder, and salt in a medium bowl.

　　

Step 2

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 3

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.

　　

hot fudge sauce

Step 4

Our fudge sauce tastes just as good hot as it does cold. Simply warm it in the microwave on low in 30-second increments for 2 minutes. Stir the sauce between blasts. It tastes really good drizzled over Cereal Milk Ice Cream (page 38). Or any ice cream, for that matter. My mother approves.

　　

Notes

Step 5

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

　　

Elsewhere in this book

Step 6

Fudge sauce is used for a fancier presentation of the Brownie Pie (page 124).

　　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.