I upgraded my Original Hot Fudge and now make a new version with a nuttier, healthier twist.
Back in 2019 we wrote a series of posts on freezing. We each wrote what we like to keep in our freezer (or at least, try!) and looking back, these posts are still very relevant. Esti taught me that crumb toppings are a great thing to have on hand at all times, for many reasons, Victoria saved many bochurim from sure starvation with her pulled beef in the freezer, and Leah changed the way I prepare my techina and my Maple Salmon (yes, I freeze them now Who knew?)
In my 5 Things That Renee (Tries to) Always Have In Her Freezer post I mention this fudge that is like a magic shell. It’s perfect to serve over ice cream as a last minute dessert that will have your kids licking their fingers to the last drop.
The funny thing is–looking back at the recipe–I realized how times change, and how we adapt with the times, without even noticing. It’s 5 years later now, and this Peanut Butter Chocolate Sauce first featured in this Peanut Butter Brownie recipe became go-to magic shell sauce (see recipe below). It is a “healthier” version than the original with coconut oil vs. margarine. I even forgot about my old version until someone asked me for a nut-free version.
If you have last minute dessert guests for Shabbos and no head space to prepare that extra nice dessert, either of these sauces will be here to save the day. I like to prepare a quadruple recipe, divide it into 4 mini foil containers (easiest way to rewarm on Shabbos) and freeze.
All you’ll need to do is warm up the sauce (I put it the container on top of the Crock-Pot before Shabbos as it’ll burn on a blech; or if it’s Yom Tov, warm it up in a pot), scoop up some ice cream, layer a cookie if you wanna be really fancy, and top with hot fudge. Voila, super simple and beloved by all.
So here you have it, both recipes, easily accessible. Pick whichever version makes more sense for you.
Peanut Butter Chocolate Sauce
Ingredients
- ¾ bar (3 ounces/85 grams) semi-sweet chocolate, chopped
- ¼ cup natural peanut butter
- ¼ cup coconut oil
- pinch of salt
Instructions
- Combine all sauce ingredients in a small bowl. Microwave until chocolate is melted and all ingredients are combined. (Pour into 2 small round foil pans to freeze, and it is easy to warm on the blech.)
Original Hot Fudge
Ingredients
- 6 ounces good-quality chocolate, chopped
- ½ cup (1 stick) margarine
- 1 tsp water
- 1 tsp Dutch processed cocoa
- 1 tsp sugar
- 1 tbsp corn syrup
Instructions
- Combine chocolate and margarine in a double boiler set over a pan of simmering water, or melt in the microwave in 30-second increments. Stir until smooth.
- Stir in water, cocoa, sugar, and corn syrup. Divide into containers, label and freeze. (It is easy to warm on the blech.)
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Can I use canola oil in place of coconut?
The coconut oil makes the chocolate sauce harden when it hits the cold ice cream.
Looks delicious just wondering if you can clarify how this would be permissible on Shabbos? Thank you!
There are definitely those who say that it’s a problem because of changing from a liquid to solid. Ask your LOR.
Additionally there is an issue with “cooking” the ice cream. Please consult your Rav.
I use a similar recipe (without peanut butter) and I keep it at room temperature on Shabbos and it still has the same hard ‘effect’ upon contact with the ice cream. Enjoy!
Can you share? I’m looking for a recipe without peanut butter but also without margarine… thank you!
Would it work with milk chocolate?
My LOR says you can not do this on shabos
Looks like a fantastic idea for yom tov etc