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Hot Fudge Piñon Sauce

Makes 4 cups; 32 servings (serving size: 2 tbsp.)

Ground pine nuts lend a buttery flavor and pleasing texture.

Prep and Cook Time: 35 minutes. Notes: Piñon nuts, grown in the Southwest's high desert, are the intensely flavored cousins of the more common Italian pine nut. Either variety works well here. You can make the sauce up to 1 week ahead; refrigerate in an airtight container, then gently rewarm over medium-low heat.

Hot Fudge Piñon Sauce

Photo: Annabelle Breakey; Styling: Karen Shinto
 1 1/2 cups shelled piñon or pine nuts (see Notes)
 1/2 cup sugar
 1/4 cup unsweetened cocoa
 1/4 teaspoon salt
 1 1/4 cups heavy cream
 1 cup light corn syrup
 1 tablespoon distilled white vinegar
 1/3 cup semisweet chocolate chips
 2 ounces unsweetened chocolate, coarsely chopped
 1/4 cup butter
 1 tablespoon vanilla extract
Step 1

Pulse nuts in a food processor until coarsely ground (the texture of couscous).

Step 2

Sift sugar, cocoa, and salt into a medium saucepan. Add 3/4 cup warm water and stir to combine. Bring mixture to a simmer over medium heat, stirring until smooth.

Step 3

Add cream, corn syrup, vinegar, and chocolate chips. Raise heat to medium-high and boil mixture for 8 to 10 minutes, swirling occasionally, until slightly reduced (mixture will be thin and sticky); remove from heat. Stir in unsweetened chocolate, butter, vanilla, and pine nuts. Serve warm.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 142Calories from Fat 61
% Daily Value *
Total Fat 9.6g15%

Saturated Fat 4.4g23%
Cholesterol 17mg6%
Sodium 50mg3%
Total Carbohydrate 14g5%

Dietary Fiber 0.8g4%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.