From the page: Leftover chocolate, sweet possibilities
Idea 5
Hot fudge for ice cream
Before home refrigeration, hot chocolate sauces were the way to turn leftover chocolate into a long-lasting topping, since the added sugar preserves it. The physics of the "shell" — that coating that hardens over cold ice cream — is pure temperature: liquid cocoa butter solidifies in seconds on contact with the cold, creating the famous crust of store-bought shell toppings.
What you need
- Leftover chocolate, chopped
- 2 tablespoons of milk or cream
- 1 tablespoon of sugar (optional)
- Small saucepan
How to make it
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1
Warm the milk over low heat — a little liquid is enough to melt the chocolate without turning it into soup.
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2
Add the chocolate and stir until smooth.
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3
If you want a topping that hardens, use less liquid and more chocolate: the more cocoa butter, the firmer the crust over the cold dessert.
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4
Serve immediately over the ice cream and watch the shell form.
Finishing touches
Leftover sauce? In the fridge it hardens — reheat it with a spoonful of milk and it's back to drizzling consistency.
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