Microwave: Melt the chocolate in a glass bowl, removing and stirring every 30 seconds. Stir in the sweetener. It will clump up and look thick. Warm the cream in a glass measuring cup. Stir the warm cream into the chocolate. Blend with an immersion blender or transfer to a regular blender and blend until smooth.
Stovetop: Combine the chocolate and cream in a small saucepan. Stir continuously over low heat until the chocolate is melted. Stir in the sweetener. Blend with an immersion blender or transfer to a regular blender and blend until smooth.
Blending: The trick to this is blending it. You need to blend it in a blender, rocket blender, or food processor to make it smooth and shiny.Thick Hot Fudge: I prefer my hot fudge on the thick side. If you want yours a little thinner just add warm cream 1 tablespoon at a time until it is your desired consistency.Storage: This stores really well. I've microwaved it in a glass jar, put it back in the fridge, microwaved again, put it back in the fridge, and again until it was gone. It worked extremely well. This should keep in the fridge until the sell-by date on the cream you used.Notes on Sweeteners: