Food Recipes Olive Oil Hot Fudge 4.6 (5) By Sarah Karnasiewicz Sarah Karnasiewicz Sarah Karnasiewicz is a freelance writer and photographer and was the Digital Food Director for Real Simple for two years. She was also a senior editor for Saveur Magazine. Her contributions include articles for the Wall Street Journal, Vogue, Every Day with Rachel Ray, Epicurious, Food Network, and many more. Highlights: * Was a deputy editor for Salon.com * Wrote Fiji Water's global travel guide, Earth's Finest City Guide * Was a copywriter for Williams Sonoma * Won a James Beard Award for Wine, Spirits, Beverages Real Simple's Editorial Guidelines Updated on May 17, 2016 Print Share Share Tweet Pin Email 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 Yield: 3 cups Ingredients 3 cups dark chocolate chips ¾ cup extra virgin olive oil ¾ cup heavy cream 1 tablespoon light corn syrup ½ teaspoon kosher salt Directions 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. 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.) Print