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(Dixie D. Vereen/For The Washington Post)

We crave chocolate in a rich, melt-in-the-mouth form. From Recipe Finder, here are some chocolate sauces for topping ice cream, plus some baked goods and a (nearly) foolproof recipe for super creamy fudge.

Fastest Dark Chocolate Peppermint Sauce, pictured above. There’s almost no time between you and this easy ice cream topping. Refrigerate it for up to a month.

Sweet and sour chocolate fondant sauce. A good basic starting point for further experimentation; add liqueur, instant coffee or ground cinnamon or cardamom to give it a kick.

Bourbon vanilla ice cream with bourbon fudge sauce. This sauce has a good dose of bourbon.

(Renee Comet/For The Washington Post)

Good Stuff Eatery’s Milky Way malt. The recipe calls for a good quality dark fudge sauce – we would use the sweet and sour chocolate sauce above.

Chocolate-Banana Fudge Pops. No ice cream maker? No problem with these fudge pops.

(Julia Ewan/The Washington Post)

Cherry Fudge Ice Cream Cake. You can prepare the cake up to two weeks in advance.

(Deb Lindsey/For The Washington Post)

Halvah fudge bars. These fudgy bars – made with teff flour – are filled with date syrup, halva and Marcona almonds.

Fudge-Filled Peanut Butter Cookies. Chewy sandwich cookies for peanut butter chocolate lovers.

(Deb Lindsey/For The Washington Post)

Almost foolproof creamy chocolate fondant. An unusual method results in a creamy fudge that stays moist after storage.