FYI — it's good served with additional caramel sauce / whipped cream, but chocolate fudge sauce doesn't go well.
Not exact matches
I didn't have everything, so I just
fudged and used onion, garlic, the aminos, balsamic vinegar, mustard, and the big changes were 1 / 4c pineapple juice, 1 / 4c pineapple, and 3 tsp hot
sauce.
If you don't finish all of it (I might have overshot on the hearty part just a little), you can put in in the fridge and the chocolate - maple
sauce turns to
fudge.
I think I might
do an ice cream factory thing next time I have guests, and use this
sauce along with your hot
fudge sauce as toppings!
4 oz 1/3 less fat cream cheese, softened, Using Greek yogurt may be a healthier option 1/2 cup organic creamy peanut butter 1/2 cup confectioners sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate
fudge sauce 1/2 cup heavy cream plus 2 tablespoons confectioners sugar.
I don't have any idea what «hot
fudge sauce» is, however.
Prepare the hot
fudge sauce by melting the chocolate in a double boiler over medium heat (microwaving would work, as well — but microwaves freak me out so we don't own one).
I
did use the hot
fudge sauce, which was pretty good, but feel that the addition of the semi sweet chocolate chips was just too much.
Hi, Just wondering how
do you top up this cake with a chocolate
fudge sauce?