At Salt & Straw in Portland, Oregon, old-style hot fudge gets an update with rich, fruity olive oil. The ice cream shop, known for their innovative flavors, was kind enough to share the recipe for their not-too-sweet sundae topping with our test kitchen; lucky for us, it turned out to be dead simple to make: First, cream, olive oil, milk, bittersweet chocolate, and sugar are heated together in a saucepan until the chocolate is melted. Then the mixture is whisked until everything is smooth and fully incorporated. A pinch of xanthan gum added before whisking helps to emulsify the oil and dairy base, keeping the chocolate sauce from separating and rendering it super smooth. Let the sauce cool slightly, then drizzle it on ice cream, cakes, bread puddings, or any other dessert you desire. Once it's made, the sauce will keep for 1-2 weeks, refrigerated. Microwave it briefly to reheat it before using.