Thick, rich & chocolatey, this easy, one-pan chocolate fudge sauce is perfect to top desserts or keep in the refrigerator for sundaes. Honey sweetened even.
Melt butter in a small saucepan, then whisk in cream, honey and salt. Bring just to a boil over medium-low heat.
Add chocolate chips, and whisk until completely melted.
Remove from heat and whisk in cocoa and vanilla. Whisk until no lumps remain, returning to low heat, if needed. Serve warm. Store leftovers in refrigerator.
To reheat sauce, warm in a saucepan on low, stirring constantly, or microwave in short bursts, stirring in between. Do not boil.
Notes
You can very the amount of cream to suit your needs. I used 1/4 cup of cream for a slightly thicker sauce for my pie and 1/3 cup when I was making ice cream hot fudge sauce. (Thought heating the sauce is really what makes it liquid enough to pour)
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.