This chocolate mint fudge sauce is a rich and minty thick sauce. I based the chocolate mint fudge sauce on my Mother’s sauce recipe. The recipe originally comes from a cafe in California where my Mom worked during the Great Depression. She was an outstanding cook which inspired me to become a Chef. Her original recipe was made with Hershey Cocoa Powder, sugar and evaporated milk. Mom’s sauce was wonderful, but needed to be modernized with some newer and better ingredients.
Modernizing the original Chocolate Fudge Recipe:
One of the very first changes made to original recipe was to infuse chocolate mint leaves into ev
aporated milk and sugar. The infused mint gives the chocolate fudge sauce totally new profile. Using chocolate mint rather then peppermint or spearmint leaves gives the sauce a new prospective. One of my very best taste testers says the sauce reminds them of Andy’s Mints. By picking mint fresh from garden, and mashing sugar into the mint leaves brings out aromatics of the mint.
To infuse the chocoalte mint flavor, bring cool evaporated milk and crushed minted sugar to boil slowly. As the heat comes up slowly to boil the essential mint oils comes out of leave and into the milk. The whole kitchen becomes filled with this wonderful mint aroma.
The next big modification to Mom’s sauce recipe is using different type of chocolate. Now grocery stores have many different choices of dark chocolate chips to choose from. Nestle 53% Dark Chocolate and Ghirardelli 60% Dark Chocoate is two of more popular varieties. My favorite is Ghiradelli 60% it’s just a little bit smoother and with rich chocolate flavor profile. Both taste wonderful. This addition of dark chocolate replacing Heresy Cocoa Powder makes big difference. The chocolate mint fudge sauce would make Mom proud.
- 12 Ounces Evaporated Milk
- 1/2 Cup sugar
- 1/2 Cup chocolate mint leaves Cleaned and chopped
- 12 Ounces Semi sweet chocolate 60% chocolate is best
- 2 Tablespoons unsalted butter Cut into small pieces
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon mint extract Optional
- Remove the stems from mint, chop coarse the mint leaves. Combine the chopped mint leaves and sugar and crush mint leaves into sugar. I recommend using mortar and pestle for best results. If you don’t have mortar and pestle crush with wooden spoon in bowl.
- Place the crushed mint and sugar into 2 quart sauce pan and add evaporated milk. Stirring well the mixture over medium heat until it just about comes to boil. Reduce heat to just a simmer for about 2 minutes.
- After mint sugar and evaporated milk mixture simmered. Strain all mint leaves out of cooked minted sugar mixture into bowl. Rinse out the sauce pan and pour the strained mixture back into sauce pan.
- Heat the strained minted sugar liquid to almost a boil, add the semi sweet chocolate and stir constantly. Continue stirring until becomes thick and sauce is bubbling.
- When the chocolate mint fudge sauce is thick and smooth add butter, vanilla and mint extract, Stir until well combined taste to adjust flavor profile it might need more mint or vanilla to your preference.
- Pour the cooked chocolate mint fudge sauce into a quart mason jar and seal with lid and ring. Label and date the jar of sauce. Keep refrigerated for about 1 month if it lasts that long.
- Drizzling Chocolate Mint Fudge Sauce over Frozen Cherry Yogurt
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