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Categories:
heavy cream light corn syrup brown sugar cocoa kosher salt semi-sweet chocolate milk chocolate unsalted butter vanilla
Viewed: 51 - Published at: 3 years agoIngredients
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/3 cup packed dark brown sugar
- 1/4 cup unsweetened Dutch-process cocoa powder*
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table or sea salt)
- 3 ounces good quality semi-sweet chocolate, finely chopped
- 3 oz good quality milk chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Method
- Bring the cream, corn syrup, sugar, cocoa, salt, and semi-sweet chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring with a spoon or spatula, until the chocolate is melted.
- Reduce the heat and cook at a low boil, stirring occasionally, for 5 minutes; then remove it from the heat. Add the butter, vanilla, and milk chocolate and stir until smooth. Cool sauce to warm and serve over ice cream, sorbet, or pretty much anything you want.
- This sauce can be made one week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.
