Fudge Sauce
Yield: 2 cups
From the Momofuku Milk Bar Cookbook, by Christina Tosi
  • 4 ounces 72% chocolate, chopped
  • ½ cup cocao powder, preferably Valharona
  • ½ teaspoon salt
  • 1 cup glucose (or ½ cup of corn syrup in a pinch)
  • ½ cup sugar
  • 1 cup heavy cream
  1. Combine the chocolate, cocoa powder and salt in a medium bowl.
  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.
  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 2-4 minutes depending on your strength and speed. You can use the sauce at this point or store it in a air tight container for up to 2 weeks. Don't freeze.
Recipe by The Baker Chick at https://www.thebakerchick.com/milk-bar-monday-chocolate-malt-layer-cake/