⅓cup(28g)sifted cocoa powder, Dutch process or regular (the flavor will be more decadent, deep with the Dutch process)
¾cuplight corn syrup
3tablespoons(42g)butter, cut into pieces
In a small microwave-safe bowl, melt the chocolate on 50% power at one minute increments, stirring in between, until melted and smooth. Take care not to overheat and scorch the chocolate. Alternately, you can melt the chocolate in a double boiler or in a small heat-proof bowl set over a pan of simmering water.
Once the chocolate is melted, remove from microwave or heat and whisk in the sifted cocoa until smooth. Set aside.
In a heavy-bottomed medium saucepan, combine the sugar, corn syrup, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.
Turn off the heat and whisk in the vanilla and butter. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate. Serve warm.
The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks.
For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny.
Cocoa: it is important to sift the cocoa before whisking it in with the melted chocolate so it doesn’t make the chocolate mixture lumpy. Chocolate: I have used chopped chocolate or Ghirardelli semisweet chocolate chips – both with great results.