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Hot Fudge Sauce
2 oz dark chocolate (50 g), 70%, chopped
1 tablespoon unsweetened cocoa powder
½ teaspoon kosher salt
⅓ cup heavy cream (80 mL)
2 tablespoons granulated sugar
1 tablespoon dark brown sugar
¾ cup milk (180 mL), of choice
1 oz mezcal (25 g)
1 oz Madeira wine (25 mL)
whipped cream, for serving
chocolate shaving, for serving
1 glass mug
How to Make It
Make the hot fudge sauce: In a medium heat-proof bowl, mix together the dark chocolate, cocoa powder, and salt.
In a small, heavy-bottomed saucepan, combine the heavy cream, granulated sugar, and brown sugar. Cook over medium heat, stirring gently, until the mixture begins to boil, about 5 minutes. Remove the pan from the heat and pour over the chopped chocolate mixture. Let sit for 1 minute, then whisk until silky and smooth. Enjoy immediately or stored in an airtight container in the refrigerator for up to 2 weeks. If using as a drizzle, reheat the sauce in the microwave before using.
Make the cocktail: In a small saucepan over medium heat, whisk together the milk and ¼ cup of the hot fudge sauce. Bring to a gentle simmer, then add the mezcal and Madeira. Stir to combine, then pour into an 8-ounce glass mug.
Top the hot chocolate with freshly whipped cream and chocolate shavings. Serve immediately.