Dark Chocolate Fudge Sauce

If you google hot fudge sauce, tens of thousands of recipes come up....It provides a clear insight into the love of chocolate sauce all around the globe.  Did you know that dark chocolate has more antioxidants than green tea and just as many as blueberries?  The minerals in chocolate also help to increase brain power and function and help reduce the symptoms of stress...Wow!  I must say, dark chocolate is really my family's chocolate of choice, so naturally, when it comes to hot fudge sauce, we want dark chocolate fudge sauce.   I've been wanting to share this recipe for a while, and Teacher Appreciation at my son's school gave me the perfect excuse to whip up a batch!  This sauce is fudgey, rich and velvety smooth![I'm not sure if "velvety" is a word, but, you get the idea]   I wonder if it's the "health benefits" that causes me to get excited about dark chocolate?  Or, is it that I just can't help myself...it's a subject that's worthy of my emotion and attention...ahem, I'm getting all choked up... I suddenly feel the need to clear my throat...now, let's move on to the hot fudge...

You'll need:
1 12 oz. bag of dark chocolate chips [I used Hershey's Special Dark]
1 cup of semi sweet chocolate chips
2 cups of heavy cream
1/2 cup of light corn syrup
1/4 cup of brown sugar
2 Tbs. butter
1 Tbs. cocoa powder
1/2 tsp. vanilla
pinch of salt

In a heavy saucepan over medium heat, melt the butter.  Add the corn syrup and brown sugar.  Simmer for 2 minutes until all of the sugar crystals have completely dissolved.

Reduce the heat to medium-low then add the heavy cream.  Simmer for 2 minutes, stirring constantly,  until everything has come together.  It's important that you don't  allow the mixture to boil.  At this point, the sauce will turn a light caramel color.

Add the cocoa powder first, stir until dissolved, then add all of the chocolate.  Simmer on medium-low heat until the chocolate is completely melted.  Stir often so the chocolate won't stick to the bottom of the saucepan.  This could take as long as  6-8 minutes.  It's important to give the sauce time to become smooth.  Again, be careful not to allow the mixture to boil, but, you can increase the heat slightly to medium if you need to, just continue to watch closely. 

Continue this process until the chocolate sauce is completely smooth.  Remove the sauce from the heat, and add the 1/2 tsp. of vanilla flavoring and a pinch of salt.  Stir well.  Look at that chocolaty goodness...beautiful, yes?

Use immediately or store tightly sealed in the refrigerator for up to 2 weeks.  The cocoa butter in the chocolate  sauce will solidify in the refrigerator. To use, simply reheat in small amounts in the microwave in 20 second increments and stir until smooth.  This sauce is delicious on ice cream, as a fondue with fruit, or drizzled over pound cake.  Yield: Approximately 3 cups

Cook's note:
Optional mix-ins: espresso, cinnamon, peppermint/rum/orange flavorings