Valley Fig Growers

Hot Fudge Sauce with California Figs

Sifting the cocoa powder prevents lumps from forming in the sauce. For the best flavor, use a good quality chocolate. Our favorites are Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate. Semisweet chips can be substituted. We prefer this recipe prepared with mission figs.

Makes about 3 cups


2 cups (12 ounces) Blue Ribbon Orchard Choice California Mission Figs, stemmed and chopped into 1/4-inch pieces

1 cup water

cup light corn syrup

cup (2 1/3 ounces) sugar

cup heavy cream

1/4 cup Port wine plus 1 tablespoon

1/8 teaspoon salt

10 ounces dark chocolate, chopped fine (see note)

3 tablespoons Dutch processed cocoa powder, sifted

 tablespoons unsalted butter, cut into pieces 3 pieces

teaspoon vanilla extract


  1. Bring figs, water, corn syrup, sugar, heavy cream, ¼ cup Port, and salt to simmer in small saucepan over medium heat; simmer, stirring frequently, until the liquid thickens and figs are softened, about 8 minutes. Transfer fig mixture to blender and process until smooth, about 1 minute. Using bottom of ladle and pushing in circular motion, strain puree through fine-mesh strainer into bowl, pressing on the solids to extract as much puree as possible (you should have about 1 ½ cups puree). Discard the strained solids. Whisk butter, remaining 1 tablespoon Port, and vanilla into the fig puree.
  2. Microwave the chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Whisk in the cocoa until dissolved. Add chocolate mixture to fig puree and stir until smooth. Serve warm.

To Make Ahead The sauce can be refrigerated in an airtight container for up to 1 week. Reheat in a small saucepan over low heat (or microwave), stirring often, until warm and smooth, 1 to 3 minutes.


Cooks Country Logo Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!