Ingredients
- 1/2 cup sugar
- Pinch of salt
- 1 cup light corn syrup
- 1/2 cup heavy cream
- 1/2 stick butter, cubed
- 2 teaspoons vanilla
- 2 1/2 cups semisweet chocolate chunks
- 1 3/4 cups unsweetened cocoa powder, sifted
Preparation
Step 1
Mix the sugar and the salt. In a heavy bottomed saucepan over medium heat, warm the sugar mixture, corn syrup, cream and ½ cup water together until the sugar is dissolved; there is no need to stir.
Increase the heat to medium high and simmer 4 minutes while stirring. Remove the pot from the heat and whisk in the butter and vanilla until the butter melts and the sauce begins to come together.
Return the pot to the heat and whisk in the chocolate chunks. Once the chocolate is melted, whisk in half of the cocoa powder until combined and then whisk in the remaining amount. Pull the pot off the heat and continue to whisk the sides and the middle of the pot. The sauce will become thick and black as well as shiny. Return the sauce to the heat for 30 seconds to ensure that o lumps remain.
Transfer the sauce to a container, cool and place in the fridge. It will keep for 6 to 8 weeks, refrigerated. Reheat only what you need in the microwave. Add milk or cream to thin the sauce, if needed.