Just three ingredients to create this rich, smooth hot fudge. You can make a large batch and use as needed or make a single serving whenever you’d like. Because it literally takes five minutes or less.

The story

Bandaids. Recently, I’ve been thinking about bandaids. Until recent, they only came in one color (unless you’re a kid, then you can get cartoons). And I never even noticed. I did notice most of the good, stick-to-you-well bandaids are a little more tan than my skin (unless I’ve had a good summer). But I never noticed that pretty much all bandaids were made to more or less match my skin. White skin. And no one else.

There’s an uncomfortable truth here. For decades, bandaids stood out quite noticeably on dark skin. Almost as if it reflected the way our entire societal system makes dark skin stand out as different from white—like white is the norm and anything else is different. (Btw, that’s called white privilege.)

Thankfully, there are brands that embrace diversity, and common brands like Band-Aid are finally following suit. But I think the delay should bother us. The deeper ideology that has caused every part of society to cater to white people—to make white people feel like the only ones who matter, who exist—needs to bother us.

White people, it’s our job to dig deep and uproot this idea. To end it.

Oh, and for this recipe. Yeah there’s not much to say about hot fudge, other than the fact that it’s amazing. I really like this recipe because it’s ganache made pliable and smooth by butter instead of corn syrup. It takes just a few minutes to make. And it’s the topping on one of my favorite pies I’ll be sharing soon!

How to make this recipe

I’m serious about those 5 minutes. You just combine all the ingredients in a heatproof bowl.

Heat in the microwave on half power in 30 second bursts, stirring in between, until completely smooth. Or, place over a saucepan with 2” simmering water (bring to a boil, turn down to medium/medium-low) and stir constantly until melted and completely smooth.

Use right away or store in a sealed container in the fridge. Reheat in the microwave just as when you first made it or immersed halfway in a simmering pot of water.

Enjoy!

Tips for this recipe

Use any chocolate

Baking chocolate, chocolate chips, chocolate chunks—they all work. I usually use my beloved Trader Joe’s Chocolate Chunks, but I was out, so I stole my husband’s Kirkland Signature chocolate chips. And it was really good. Choose your favorite!

Use heavy cream

You can downgrade to whipping cream (a little less fat than heavy cream). And in a pinch you can use half & half, but the amount may need to be decreased. Milk just won’t do. It will cause the chocolate to seize as it melts, which is irrevocable.

Mix it up!

Mexican chocolate: add a few dashes cinnamon and a tiny pinch cayenne pepper to get Mexican chocolate.
Salted chocolate: Add a half teaspoon sea salt to make a salted chocolate.
Peppermint, almond, etc. extract: add extract to warm ganache, starting with 1/4 teaspoon then adding more to taste.
Nut butter chocolate: add a tablespoon or two of your favorite nut butter before heating ganache.
Infusions: if you want to get really fancy, steep the cream in a handful mint leaves or a teaspoon lavender or strips of orange zest (bring to a simmer, remove from heat, add your item of choice, let cool to room temperature, strain well) then make ganache as directed with your flavored cream.

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5 Minute Hot Fudge

prep time: 1 minute

cook time: 3-4 minutes

total time: 5 minutes

Yields: 1 cup

Ingredients:

8 ounces chocolate chips (or baking chocolate—any kind)

4 ounces heavy whipping cream

1 tablespoon butter (salted is preferred)

Instructions:

Combine ingredients in a heatproof bowl. If using the microwave, use a glass bowl.

Microwave method: heat at half power in 30 second increments, stirring in between each. At first stirring will feel pointless, as it hasn’t melted yet. But trust me, it’s best to redistribute whatever heat is there. Continue heating until melted and completely smooth, stirring well to avoid heating too long (stirring is key in melting the chocolate without burning it and causing it to seize—which ruins the sauce). Toward the end, it may be best to do 15 second increments in the microwave to avoid over heating.

Stove top method: in a saucepan that will allow the bowl of chocolate to sit about halfway in the pan (so all or most of the chocolate is within the pan), add 2” water and heat on high until simmering then turn down to medium-low. Place the bowl of chocolate on the pan, making sure the bottom is at least 1” above the water line. Stir with a rubber spatula until melted and completely smooth, adjusting temperature to keep the water simmering but not a rolling boil.

Use right away or store in a sealed jar in the fridge for 3-4 weeks. Reheat by removing the lid and using the microwave method in step 2 (make sure the jar is microwave safe) or by placing the opened jar in a saucepan with enough simmering water to submerge the jar halfway, stirring frequently.

Enjoy!