From Williams-Sonoma Chocolate Cookbook
- 2 cups heavy cream
- 1/2 cup packed brown sugar (dark brown, if you have it)
- 8 oz. bittersweet chocolate (around 70% cacao), chopped
- 2 oz. unsweetened chocolate, chopped
- 3 TBS unsalted butter
Cream reduced by half
Bring the cream to a boil in a heavy pot, watching carefully so it doesn’t boil over the sides. Immediately lower the heat to a simmer (medium-low) and cook for about 15 – 20 minutes, until the cream seems reduced by half. (You could pour it into a measuring cup to check, but I’ve never bothered to do this, and it turns out delicious each time.)
Add the brown sugar and stir to dissolve.
Remove from the heat and add the chocolate and butter, stirring until smooth.
Entertaining tip: This can be made in advance, and it lasts in your fridge for a few weeks, so you’ll have plenty of time to enjoy it with many other flavors of ice creams! To reheat, scoop some fudge into a microwave-safe bowl and heat for 25 seconds, then stir. If it’s not hot enough, heat for another 5 – 10 seconds.