I cannot stand arriving without a little something in hand. When you suggest, “Just come as you are,” my mind races, seeking the ideal present. I assess your space: Have I noticed a plant thriving? Are you leaning towards incense or candles? Yet, through the years, I’ve discovered that a) handmade gifts are the most cherished, and b) food always delights. Therefore, when a host claims they’ve got everything under control, I prefer to present a consumable treat for them to relish afterward. It’s a thoughtful gesture that makes them feel acknowledged and valued, allowing my desire to please to take a break. It’s a win-win for everyone!
I dedicated an entire chapter in my cookbook, What Can I Bring? to these recipes. They’re particularly useful during this season—the period from Halloween to New Year’s Day, which I affectionately call the Gathering Season. Amidst cocktail soirées and cookie exchanges, I strive to have something quick at the ready. This year, it’ll be my homemade hot fudge.
Pardon my boasting, but this fudge is nothing short of artistry. It’s smooth, indulgent, and enhances every event. It’s also surprisingly easy—chopping a chocolate bar is literally the toughest task. Naturally, it’s perfect over ice cream, but the possibilities are endless: swirled into coffee, drizzled on pumpkin bread, or simply savored directly from the jar.
Once it’s cooled, it stores beautifully in the refrigerator, allowing me to create a large batch, divide it into small jars, and have a gift ready to go. It’s that rare universal gift—every household includes a chocolate aficionado, and every host appreciates something crafted by hand. So, for those of us who can’t simply show up empty-handed, let’s offer something extraordinary: a jar of hot fudge that secures you a permanent invite back.
Homemade Hot Fudge
From What Can I Bring? by Casey Elsass
Makes 1 pint jar, plus a little extra for you
1 (4-ounce) semisweet or bittersweet chocolate bar
4 tablespoons unsalted butter
1 1/4 cups sugar
1/3 cup cocoa powder (*see notes)
1/2 teaspoon kosher salt
1/2 cup whole milk
1/2 cup heavy cream
1 tablespoon light corn syrup (**don’t worry, see notes)
1 teaspoon pure vanilla extract
Special equipment:
One 1-pint jar
Before you begin, ensure to protect yourself from bacteria by thoroughly cleaning the 1-pint jar and lid with soap and hot water. (If you plan to run the dishwasher, toss it in there and return to this page when finished.)
Employ a serrated knife to slice diagonally across the chocolate bar. Turn the cutting board a quarter turn and slice diagonally again to create small chunks. Move the chocolate aside. On the other side, halve the butter lengthwise, then slice across into 4 equal sections. Keep everything within reach, as we’ll need them shortly.
In a medium saucepan, blend together the sugar, cocoa powder, and salt until there are no lumps in the cocoa. Pour in the milk and cream. Whisk again—and I mean whisk thoroughly!—until the cocoa mixture is fully combined. Cocoa powder can easily scorch and turn bitter, so give it some elbow grease. I truly recommend grabbing a spatula to scrape the edges and bottom to be sure.
Set over low heat and continue whisking occasionally. When the sugar dissolves and the sauce becomes runny, about 5 minutes in, remove it from the heat. Add the chopped chocolate and allow it to sit for 5 minutes to melt gently. Then incorporate the butter, corn syrup, and vanilla, whisking the sauce until the chocolate and butter are thoroughly mixed in.
Transfer the sauce into the jar, leaving about 1/4 inch of space at the top, and screw the cap on tightly. Place the jar in the refrigerator to cool for at least 2 hours or overnight. Any leftover hot fudge is yours to enjoy immediately over some ice cream or refrigerate it in a small (clean!) airtight container and consume within a couple of days.
Cream off a piece of tape for the jar and label it (it’s Homemade Hot Fudge, silly) along with a use-by date precisely two weeks from today. Be a great friend and gift the jar as soon as possible!
Notes:
* I personally prefer Dutch-processed cocoa powder for this, which can be as straightforward as Hershey’s Special Dark 100% cocoa, or something more gourmet like Droste or Valrhona. If you have regular cocoa powder available, feel free to use that.
** It’s fine, this isn’t high-fructose corn syrup. A dash of light corn syrup is entirely safe and results in an unbelievably creamy sauce. Trust me; it’s worthwhile.
Casey Elsass is a food writer, recipe creator, and author of What Can I Bring?. His recipes have been featured in Bon Appétit, Delish, Epicurious, and Food52. In his leisure time, he enjoys visiting the opera, sampling culinary delights around the globe, and saying yes to every party invitation. And don’t forget his mosaic jello?
P.S. More cheerful recipes, including a Hanukkah latke board and eight popular holiday cookies.
(Photo by Pacifico Silano. Recipe reprinted with permission from What Can I Bring? by Casey Elsass © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group.)
**The Dessert I’m Bringing to Seasonal Gatherings: A Luxurious Chocolate Hazelnut Tart**
As the seasons transition and the excitement of festive occasions fills the air, deciding on a dessert to bring becomes an enjoyable task. This year, I’ve chosen to present a dessert that not only pleases the palate but also introduces a hint of sophistication to the spread: a Luxurious Chocolate Hazelnut Tart. This dessert beautifully blends rich flavors and textures, making it an alluring choice for any seasonal event.
**Why a Chocolate Hazelnut Tart?**
The union of chocolate and hazelnut is a time-honored match that has been adored for generations. The rich, silky chocolate pairs exquisitely with the nutty, subtly sweet essence of hazelnuts, producing a delightful balance that captivates a broad audience. This tart is not only scrumptious but also visually appealing, making it a stunning centerpiece for any dessert arrangement.
**Ingredients and Preparation**
To craft this tart, you’ll require a handful of essential ingredients: a buttery tart shell, premium dark chocolate, heavy cream, toasted hazelnuts, and a hint of vanilla extract. The crust consists of a straightforward blend of flour, butter, sugar, and a dash of salt, pressed into a tart pan and baked until golden brown. The filling features a rich ganache created by melting dark chocolate with heated cream, then incorporating vanilla and chopped hazelnuts for enhanced texture and flavor.
**The Art of Presentation**
Presentation is crucial when it comes to desserts, and this tart offers abundant opportunities to dazzle. After pouring the ganache into the baked crust and allowing it to set, the tart can be adorned with various toppings. A sprinkle of sea salt adds sophisticated contrast, a dusting of cocoa powder provides a classic touch, or a drizzle of melted white chocolate adds a graceful finish. For a festive touch, consider whole toasted hazelnuts or a sprinkle of edible gold leaf.
**Why It’s Perfect for Gatherings**
The Luxurious Chocolate Hazelnut Tart shines at gatherings for numerous reasons. Firstly, it can be prepared well in advance, enabling you to concentrate on other tasks on event day. Secondly, it appeals to both chocolate enthusiasts and nut flavor fans, ensuring it will be well-received by most attendees. Lastly, its rich nature means a small slice is sufficient, making it ideal for sharing with a group.
**Conclusion**
Bringing a dessert to a seasonal event is a chance to share a bit of joy and luxury with loved ones. The Luxurious Chocolate Hazelnut Tart not only fulfills this purpose but elevates the experience, providing an exquisite treat that is bound to be remembered. Whether you’re an experienced baker or a kitchen novice, this tart is a manageable yet impressive selection that will render your seasonal festivities even more special.
