Olive Oil Hot Fudge

Olive Oil Hot Fudge
While it might seem unconventional, adding a generous glug of olive oil and a pinch of salt to this decadent fudge sauce gives it an irresistibly fruity edge. Bonus: when drizzled on ice cream, the sauce cools into a firm, glossy shell—just like your favorite scoop shop topping, minus the mysterious ingredients. Get the recipe:Olive Oil Hot Fudge. Photo: Philip Friedman
Hands On Time:
10 mins
Total Time:
10 mins
3 cups


  • 3 cups dark chocolate chips

  • ¾ cup extra virgin olive oil

  • ¾ cup heavy cream

  • 1 tablespoon light corn syrup

  • ½ teaspoon kosher salt


  1. Combine ingredients in a large heatproof bowl set over a saucepan of simmering water. Stir with a silicone spatula until glossy and completely melted, 3-5 minutes.

  2. Serve immediately, spooned over ice cream or cake, or transfer to a jar. Sauce will keep, refrigerated, for up to 2 weeks. (The mixture will solidify when chilled; reheat before serving.)

Related Articles