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Fudge Sauce from Mallard Ice Cream

Bowl of Mallard Ice Cream with Fudge Sauce

This fudge sauce, served at Mallard Ice Cream, in Bellingham, Washington, is so rich and delicious it’ll make you swoon.

Recipe courtesy Mallard Ice Cream, Bellingham, WA.

  • 1 1/4 cup sugar
  • 1/4 cup + 1 tablespoon milk
  • 1 cup cream
  • 1/4 lb cocoa mass (paste made from ground cocoa beans, available from many chocolate suppliers)
  • 1/4 lb cocoa powder
    1 tsp vanilla

Combine sugar, milk, cream in saucepan on medium-high heat. The pan should be large enough so there’s plenty of room to whisk in dry ingredients. Bring to just-boiling and remove from heat.

Whisk in the cocoa powder first. Make sure most of the lumps are dissolved. A hand mixer can also be used to get it smooth. Then stir in the cocoa mass. Add the vanilla last.

If the sauce is too thick, or if the sauce breaks (oil separates), thin with warm water, adding a teaspoon at a time (if you thin with milk, the sauce starts to taste like pudding, so water is better).

Refrigerate.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. A writer and editor for more than 25 years and author of the regional food-travel bestsellers, The The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.


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