Make this chocolate fudge sauce to use as a secret weapon when serving plain ice cream for dessert. Or as a dipping sauce for meringues.
Head straight on to the Recipe For ♥ Chocolate Fudge Sauce ♥
I am on Genius Level 2 on booking.com which is a slight indication of how often I use them. In fact, I make so many reservations on their platform I should draw a salary. I always chose the free cancellation option. Mainly because life (or a pandemic) happens. But also because I want peace of mind. When we we booked for Amsterdam I sent the apartment a query via the messaging system. When I got no reply I sent the same question via SMS. After waiting a week for a response I decided to cancel the booking. I was really concerned that if they could not be bothered to attend to my query something would go wrong with our stay. While we were overseas my mom and I discussed our upcoming December plans. Worried we would not find anywhere suitable to stay in Vienna my mom looked at apartments.
Today’s inspirational recipe from Lavender and Lime ♥ Chocolate Fudge Sauce ♥ #LavenderAndLime Click To Tweet
She chose one that looked really amazing and I booked it. Upon our return to South Africa we agreed to change our plans and cancel our holiday to Croatia. I started off by cancelling all our bookings and making new ones in Austria and Slovenia. Once that was done I contacted all of the places to confirm laundry facilities. When the first apartment did not reply I sent a WhatsApp message. And when that was ignored I read the reviews, most of which were not good, stating lack of response to queries as being one problem. I found somewhere new to stay, booked and sent a message straight away. And within 5 minutes I had a reply. I cancelled the original booking without remorse, grateful that it cost me nothing. How do you make your holiday bookings?
Click on the links for conversions and notes.
Chocolate Fudge Sauce
Ingredients
- 100 g dark chocolate, roughly chopped
- 150 mls cream
- 30 g butter
- 120 g honey
- 100 g fructose
- 5 mls vanilla extract
Method
- Place the chocolate, cream and butter into a glass bowl over a bain-marie
- Leave to melt with the water just simmering over a medium to low temperature
- Stir to combine then add the honey, fructose and vanilla
- When the sauce is bubbling, turn the heat down to low and leave for 5 minutes to thicken
- If you want the sauce to be thicker, leave on the heat for longer
- Remove from the heat and set aside to cool before using
Inspiration published on Lavender and Lime November 26:
- 2018: Zabaglione
- 2017: The Choice
- 2015: Olive Oil Chocolate Mousse
- 2014: Chicken Cous Cous Salad
- 2012: Apple And Almond Bread
- 2011: Berry Bars
Everyone needs a few secret weapons
indeed!
I wish someone would invent a chocolate fudge sauce that did not require cream! It just has too many calories to have it around the house. Your recipe is a classic, but just too rich!
best… mae at maefood.blogspot.com
I shall have to work on that!
it’s amazing that companies/people don’t realize how important good customer service is to the success of their business…
They seem to think they will stay in business regardless!
We are also particular about where we stay abroad. The last thing you want when you are travelling is issues with the accommodation. We had no problems at all during our last trip abroad to Scotland in 2019. The way things are going, I’m not sure when we will ever travel abroad again.
I am feeling the same way as you after this weekend!
I really love the combination of dark chocolate and honey, so this rich and luscious fudge sauce is right up my street!
I think you would love it!