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.
Hot Fudge Sauce with California Figs
- 2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and chopped into 1/4" pieces
- 1 cup water
- 1 cup light corn syrup
- 1/3 cup sugar
- 1/3 cup heavy cream
- 1/4 cup Port wine plus 1 tbsp
- 1/8 tsp salt
- 10 ounces dark chocolate chopped fine
- 3 tbsp Dutch processed cocoa powder sifted
- 3 tbsp unsalted butter cut into 3 pieces
- 1 tsp vanilla extract
- 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.
- 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.