Quick and easy, this recipe is a snap to whip up when you have a last minute need for a tasty ice-cream or cake topping. This makes four servings; it is easy to double.
Put everything in a small sauce pan over medium heat. Stir constantly until the butter melts and everthing combines into a velvety smooth mixture.
Pour into a heat-safe container (mason jars work well) and cool.
Use while still warm or store it in the fridge and rewarm in a bowl of hot water until it's the temperature you like.
I found that my cocoa didn't completely dissolve when I dumped everything into the sauce pan, and the fudge sauce was a bit gritty. I used an immersion stick blender and it took care of the problem. If you don't have a stick blender, I'd suggest whisking the cocoa and sugar together (in the pan), then slowly whisk in the heavy cream. Once all the cream has been whisked in, add in the butter.
I also made this using Silk Non-dairy Heavy Whipping Cream along with Earth Balance Vegan Margarine, and it worked beautifully! My husband loved the dairy-free version!
https://cinnamonsugarandalittlebitofmurder.com