Best Ever Hot Fudge Sauce

Best Ever Hot Fudge Sauce - just like the name says this stuff is seriously the best ever. What the name doesn't say is now super easy it is, you won't even believe it!

This is almost embarrassing – but we’re friends, right?

Every word in the title of this recipe is true, although I didn’t include the most important word! EASY. Super easy.

Best Ever Hot Fudge Sauce - just like the name says this stuff is seriously the best ever. What the name doesn't say is now super easy it is, you won't even believe it!

The reason I feel a little sheepish is because it’s so easy it’s actually embarrassing to even call it a recipe. Am I exaggerating? Nope; this is how it works – throw all the ingredients in a blender except the half and half which is heated in the microwave till it’s good and hot, then quickly added to the blender contents. Cover and push the ON button. Less than 2 minutes later you’ll be staring at the most luscious, deep, dark, rich, silky-smooth chocolate sauce you’ve ever had the pleasure of meeting.

See what I mean? Embarrassingly simple. But you know what? I won’t tell a soul if you don’t. We’ll just keep this magically delicious, super simple secret to ourselves and enjoy the accolades, okay?

Best Ever Hot Fudge Sauce - just like the name says this stuff is seriously the best ever. What the name doesn't say is now super easy it is, you won't even believe it!

Oh, and speaking of secrets; there is one important little detail I need to share regarding this recipe. Use a good quality chocolate. It can be semisweet or bittersweet, I’ve had good results with both. Good quality chocolate chips will work as well bars of fine chocolate, like the French Broad chef’s tablet that you see in the pics.

French Broad Chocolates - amazing!

What’s French Broad chocolate? If you don’t live in North Carolina or haven’t visited Asheville, NC, you may not be familiar with The French Broad Chocolate Lounge. It’s a one-of-a-kind, charming little chocolate shop located in the heart of Asheville. There’s almost always a line spilling out the door because the stuff they have is absolutely amazing. I think this review from YELP sums up The French Broad Chocolate Lounge perfectly:

“If I could give 6 stars, I would.  I am an avid chocolate lover, and thusly, I eat chocolate as often as possible and certainly when I am on vacation.  I can honestly say that this is easily in my top 3 chocolate experiences, and in my top 10 foodie experiences.  The line can get long…stay strong!!!  It is worth the wait. Charming place, fantastic backstory, they pay their workers a living wage, they source as locally as possible, and their staff was nice.  But the chocolate. Oh, the chocolate. I had this milk chocolate mousse concoction that was layered with a peanut butter cream served in a small milk bottle. Literally one of the best things I have ever put in my mouth. I will be making the 5-hour drive back to Asheville as soon as possible for this one place.”

Scott and I became familiar with French Broad Chocolate last month when we attended an amazing blogging conference in Asheville called Food Blog Forum. The food scene in this beautiful mountain town is phenomenal and the Asheville’s Convention & Visitors Bureau – Explore Asheville, along with their tourism website, aptly named, Foodtopia, literally rolled out the red carpet for the attendees of the conference. We were able to personally meet many of the local proprietors, chefs, farmers, vinters and craft beer makers. We were wined and dined beyond anything I’d imagined and were taken on a private culinary tour of the famous Biltmore House. The tour was followed by an incredible dinner prepared by local chefs and served in a large white tent on a hillside overlooking the lovely Biltmore.

The Biltmore
The beautiful Biltmore House, from our dinner venue, a big white tent up on the hillside.


The Biltmore Atrium
The Atrium, a beautiful sight as you walk through the front doors of the Biltmore Estate. It was where Cornelia Vanderbilt was married in 1924.


Biltmore culinary tour.
We were given a fascinating behind the scenes culinary tour and full photography privileges, which are usually forbidden inside the estate.


Biltmore culinary tour.
Good thing I don’t have this many pots, can you imagine the trouble I’d get into in the kitchen?


Biltmore culinary tour.
And If I had a stove this size for all those pots…


Everyone we met in Asheville was so friendly and hospitable, but I must say, we really enjoyed meeting the folks from The French Broad Chocolate Shop. Jael, one of the owners, couldn’t have been sweeter and the samples of their wonderful chocolate creations were unbelievable; it’s the stuff that chocolate lover’s dreams are made of! When I was looking through the swag (goodie) bags from the conference and noticed large bars of their bittersweet chocolate, well let’s just say – I let out a little squeal and began planning what I would do with it. I knew for sure that some of it would go into this wonderful chocolate sauce.

Best Ever Hot Fudge Sauce - just like the name says this stuff is seriously the best ever. What the name doesn't say is now super easy it is, you won't even believe it!

I’ve made this dessert sauce a zillion times, but I have to say the French Broad chocolate took it way over the top. If you’ve got a get-together coming up and you don’t have time for a fancy dessert, don’t worry, no one will care. Pick up some good vanilla ice cream and whip up a batch of this Best Ever Hot Fudge Sauce. Everyone will think you’re a culinary whiz for making this heavenly, homemade chocolate sauce – just don’t tell them about the missing word that starts with an e.

French Broad Chocolates - amazing!

P.S. French Broad Chocolate can be found in specialty shops all over the U.S. and can also be ordered directly from

Disclosure: We were given French Broad Chocolate at the conference, but have not been compensated for this post. The opinions are our own.

Mountains near Asheville - so beautiful!
One of the multitude of gorgeous mountain panoramas surrounding the city of Asheville. If you’ve been to Asheville, NC, you already know how incredibly beautiful, charming and fun this area is. If you’ve never visited, put it on your “must-do” list, you won’t be disappointed! Be sure to try out some of the amazing restaurants (250 in all – see why they call it Foodtopia?), wineries and craft breweries (18 of them!). Asheville also boasts 15 active farmer’s markets, lots of local farm tours, tons of amazing artists and the lure of magical mountain culture. On top of all this, there’s the enchanting Biltmore House to explore and the Blueridge Parkway beckoning weary travelers with magnificent vistas around every curve.





Best Ever Hot Fudge Sauce

4.9 from 9 reviews

Just like the name says, this stuff is seriously the best ever hot fudge sauce. What the name doesn’t say is now super easy it is, so easy you’ll hardly believe it!

  • Author:
  • Prep Time: 5 mins
  • Cook Time: 2 mins
  • Total Time: 7 minutes
  • Category: Dessert Sauce


  • 6 ounces good quality semi-sweet or bittersweet chocolate, coarsely chopped (you also can use good quality semi-sweet chocolate chips)
  • ¼ cup sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla bean paste or vanilla extract
  • a pinch of sea salt
  • ½ cup half & half, a bit more to thin, if needed


  1. Place all ingredients except half and half into a blender container.
  2. Measure half and half into a medium size microwave-safe bowl or measuring cup. Heat in the microwave on high power for 75-90 seconds or until it’s vigorously boiling*. Make sure to use a big enough container to allow liquid to boil without rising over the top.
  3. Immediately pour over contents into blender and cover. Holding the lid to keep it securely in place, blend on medium-high speed for 1 minute. Remove cover and scrape down sides of blender container with a rubber spatula. Cover and blend again for another minute. Sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 teaspoons at a time and blend briefly till combined. Continue until desired consistency is reached.
  4. Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. Sauce will get thicker when chilled, but will return to a looser consistency when warmed. Heat before serving on medium power in the microwave, stirring every 15 seconds until desired temperature.
  5. Makes approximately 1 cup of chocolate sauce


*Half and half can also be heated on the stovetop over medium heat until vigorously boiling. Stir frequently.

40 thoughts on “Best Ever Hot Fudge Sauce”

  • Hi Chris, just found your fabulous blog when I was looking for a really good choc fudge sauce. I am in the UK – Hampstead, London – and used single cream instead of half and half, which as you know we don’t have. I also used Lindt Chilli Chocolate. Apart from these I followed the recipe carefully, It was very e…. and tastes wonderful, however it is quite runny – it is chilling in the fridge as I write but is still runny. I blended for 2 and a half minutes and boiled the cream in the microwave for 90 secs. How can I thicken it up so it looks like yours? Hope you can help, many thanks, Beth.

    • Wait till it’s completely chilled Beth (a couple of hours) that should help thicken it. If it’s still thin, melt one to two ounces of chocolate, combine it with the sauce in the blender and chill it again.

  • I just made up a batch and it really is great. But I hate to clean up my blender, and hate to waste chocolate so here is an even easier and faster method. I nuked 1/2 c half&half in a pint canning jar (any heatable jar with a lid would work, I have a cute vintage one) until bubbly, almost 3 min. You could also set the jar in a pan of boiling water. Meanwhile I broke up a bar and a half of ghiradeli 60% dark and got out butter and extracts. I used some coffee extract that I had just bought in addition to vanilla. I added the chocolate, 2 tbsp butter, 1+ tsp extracts, and skipped the sugar. I stirred it vigorously and had to reheat a bit to get everything to melt together.
    Then I poured some over Hagen Dazs vanilla ice cream! Wow! The only cleanup is to lick the spoon!
    By itself the sauce is somewhat bitter and I can taste the extract alcohol, but on the ice cream it was plenty sweet. The sauce may be more runny but it thickened up when it got cold. I suspect it will get thicker upon reheating. I’ll add more comments if anything weird happens.

  • Just made this only had Nestle chips. Was so good and easy too. Kids loved it. Wasn’t any left to save. Thank you

  • I made the Best Ever Hot Fudge Sauce, and it is really delicious and really that easy. I used Ghirardelli chocolate chips, heated the half and half on top of the stove…no worries. Amazing! I think it tastes better after it’s been in the refrigerator, cooled and reheated briefly in the microwave. There’s a recipe for Chocolate Mousse in the SWEET POTATO QUEEN’S BIG ASS COOKBOOK that reminds me of this one; you make it in 5 minutes right in your blender. Love all things chocolate!

  • I just made this last night as a topping for my ice cream sundae. I didn’t have any half and half on hand, so I used regular whole milk with melted butter mixed in. I also halved the recipe. It turned out SO GOOD I was licking the spoon. And it was so freakin easy!!! I used semisweet chocolate chips as well. Yum yum.

  • I live about an hour from Asheville, and I must say it is one of my favorite cities in the US! Not to mention, I try to go to French Broad every time I’m there. You are right about the quality of their chocolate, and I can’t wait to try this sauce with their chocolate! It is the best!

  • Oh Chris! I’m so excited to try this recipe but please, sweets – – where did you get that so darling white bowl?

    • You are so sweet, Cindy. I wish I could tell you that they came from some common place like Amazon or Target but I found them in a “charity shop” in London while visiting my daughter there. They were just pennies (or pence as they say over there) and I only have three of them but I love them and wish I had more. They are called “lotus bowls” if that helps.

  • Hello chris !
    I’m from Paris, France ! and your receipe looks amazing ! but i don’t understand what’s the Half and Half ???
    Please could you explain to me 😉
    Have a nice day

    • Hi Sonia. half and half is an American convenience item. It’s just half milk and half cream. Hope you enjoy this, I know you have wonderful chocolate in France so it should be super good!

  • Asheville was wonderful from the tour of Biltmore (and dinner on the hill) to the restaurant crawl! I just happen to have some of that French Broad chocolate left, just waiting for this recipe. 🙂 Hot fudge sauce on ice cream is a favorite around here. All of the photos are beautiful, as usual, but the picture of the group listening to the guide in the pantry made me laugh. We all have such different expressions on our faces! 🙂

  • I love simple recipes…especially when look that good…
    Thanks for the pictures…I enjoyed them all..
    Hope you both are having a fantastic week 😀

  • What an amazing trip you had!! Liv actually saw this sauce on fb yesterday and commented to me “We need to make that!! And she said it was easy!!” So this weekend… we will. Fabulous!

  • I love love your posts, your sweet spirit radiates….thankyousomuch for all the insides to such great recipes……..xoxox

  • The French Broad is a river isn’t it? I’ve been away from Tennessee/North Carolina for a while but I remember the rivers. 🙂

    I will try your hot fudge sauce as soon as I make some more ice cream. Yummo!

  • My mouth is watering! One of my blog followers has season tickets to Biltmore and they go often and LOVE it! All these copper pots; can you imagine the polishing they would take? Maybe their staff has a special copper polisher and that is all he does. My mouth is watering now and I am glad the chocolitier is far away…or else I would gain 100 pounds!

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