Combine water, sugar, and salt in a small saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Pour hot sugar mixture over chocolate; stir gently until smooth. Spoon 3/4 cup ice cream into each of 8 bowls; top each serving with 2 tablespoons sauce.
Very versatile. Use the sauce recipe as a base. The possible variations are endless. Throw in some mint or almond extract. Use the water to dissolve instant coffee crystals and make a mocha sauce. You can even use peanut butter to turn it into something akin to melted Reese cups.
This could not be simpler & quicker to make, & it's a very rich, dark, chocolate-y sauce so wonderful on top of vanilla ice cream. It's more on the thin side, so it's not like a thick hot fudge sauce, but it's delicious, so we don't mind it being thinner. Besides, that's because it's made with NO butter or cream, making it less fattening than a true, thick fudge sauce, so that makes it totally worth it to us. It is SO incredibly rich, that we certainly don't feel like we're eating a "light" chocolate sauce at all. We keep it in a covered jar in the fridge, & scoop out a little & reheat it in the microwave each time before serving it over ice cream, so that it gets hot again. We top the ice cream with the sauce, & then whipped cream, crushed nuts & maraschino cherries for yummy sundaes. Wonderful!
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