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Olive Oil Hot Fudge Sauce by Jessie Sheehan

Yields1 Serving

Pair Recipe with:
Colavita Olive Oil No-Churn Ice Cream by Jessie Sheehan
Bittersweet Chocolate and Extra Virgin Olive Oil Ice Cream

Similar Colavita Recipes:
Olive Oil Chocolate Mousse with Flaky Sea Salt by Jessie Sheehan
Olive Oil Chocolate Coconut Almond Fudge with Flaky Sea Salt by Jessie Sheehan

hot fudge ice cream and olive oil

 ¾ cup heavy cream
  cup light corn syrup
 5 tbsp granulated sugar
 ¼ cup Dutch-process cocoa powder, sifted if lumpy
 1 ¼ cups chopped semisweet chocolate
 1 cup Colavita Olive Oil
 2 tsp pure vanilla extract
 ½ tsp kosher salt

In a medium saucepan, bring the cream, corn syrup, sugar, and cocoa powder to a boil over medium to medium-high heat.


Add the chocolate and simmer over medium heat until the chocolate melts, stirring occasionally with a wooden spoon.


Take the pan off the heat and stir in the olive oil, vanilla, and salt. The olive oil may separate at first, but with gentle stirring (or whisking) it will all come together.


Use immediately or let cool to room temp and refrigerate, covered, for up to three months.


Gently reheat the sauce in the microwave, in a microwave safe container, in 30 second intervals, stirring between each one. Or reheat on the stove top: place the sauce in a heat proof bowl and place the bowl over a pot of simmering water, over medium heat. Stir until warmed. The olive oil may separate when u reheat the sauce – don’t be alarmed: when you stir it will come back together.