cup heavy cream
cup light corn syrup
cup packed dark brown sugar
cup unsweetened Dutch-process cocoa powder
oz quality bittersweet chocolate (not unsweetened), finely chopped
tablespoons unsalted butter
teaspoon pure vanilla extract
1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil. stirring until the chocolate pieces are completely melted. 2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before serving. Notes: - This recipe can be easily adapted to create new flavors. I added in 1/4 teaspoon of peppermint extract which yielded a subtle, smooth, minty flavor. I think orange extract would also be excellent. - To store, cool sauce completely and chill in an airtight container within the refrigerator for up to one week.