Gwyneth Paltrow Cooking Series #15: Perfect 3-Ingredient Hot Fudge SauceKelsey Banfield
Despite having a smallish desserts chapter, the sweets in My Father’s Daughter are quite good. I was intrigued by Gwyneth’s idea of a healthier hot fudge sauce. Of course, it still contains chocolate, but she uses brown rice syrup as the sweetener instead of less natural corn syrup. Since I’ve been on an ice cream kick recently it seemed like a good time to give it a try. The sauce came together quickly and easily and we found it completely delicious. I am so used to my basic hot fudge sauce by now I didn’t know what to expect with the new sweetening agent, but it really didn’t taste much different than a regular corn syrup based sauce. I drizzled it over my new favorite Chai ice cream and my daughter adored it over her favorite mint chip. I am glad to have been introduced to this new technique, it is a keeper!
Gwyneth Paltrow’s Hot Fudge Sauce
3 ounces semisweet dark chocolate (62%) finely chopped
1/4 cup heavy cream
2 tablespoons brown rice syrup
Place all of the ingredients in a double boiler, or in a heatproof bowl set over a small pot of simmering water, and stir until completely melted and incorporated. Serve warm drizzled over ice cream!