Hot Fudge with Olive Oil

Madison Skye

everyday

Silky, glossy, and deeply chocolatey, this hot fudge gets its luxurious texture from a splash of extra virgin olive oil. Made with Spring & Mulberry Pure Dark Bars, it’s a spoonable indulgence that feels both elevated and comforting. Drizzle it over ice cream, swirl into a smoothie, or savor warm by the spoonful.

This Recipe Features

Pure Dark

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Hot Fudge with Olive Oil

Madison Skye

everyday

Serving Size: ~2 cups

1 ¾

cups whole milk

Spring & Mulberry Pure Dark Date-Sweetened Dark Chocolate Bars (about 1 ½ cups, chopped)

⅛

cup extra virgin olive oil (we like Brightland’s Alive)

Heat the milk. In a small saucepan, warm milk over medium heat until small bubbles form around the edges. Remove from heat.
Combine with chocolate. Place chopped Spring & Mulberry Pure Dark Bars in a heatproof bowl. Pour warm milk over the chocolate, cover with a plate, and let sit 3–5 minutes.
Stir until smooth. Remove cover and whisk until chocolate and milk are fully combined and glossy.
Add olive oil. Stir in olive oil until incorporated and silky.
Serve. Enjoy warm over date-sweetened ice cream, spooned into a smoothie, or straight from the jar.

Store leftovers in a sealed jar in the refrigerator for up to 5 days. Reheat gently before serving.-
For a thinner drizzle, add a splash of warm milk when reheating.
Swap Pure Dark for an Essence Bar (Coffee, Mint, Earl Grey, Blood Orange) to add an extra layer of flavor.

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Hot Fudge with Olive Oil

Hot Fudge with Olive Oil

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