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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe comes from the 2005 cookbook Get Saucy! It's thick and gooey and rich! Ingredients:
1/2 cup water, plus |
2 tablespoons water, if needed |
1/2 cup heavy cream |
1/4 cup light corn syrup |
1/2 cup granulated sugar |
4 ounces bittersweet chocolate, coarsely chopped |
2 ounces unsweetened chocolate, coarsely chopped |
2 tablespoons unsalted butter, cold, cut into 1/2-inch pieces |
1 teaspoon pure vanilla extract |
Directions:
1. In a medium-size, heavy saucepan, combine 1/2 cup water, heavy cream, corn syrup and sugar.
2. Bring to boil, stirring until sugar is dissolved.
3. Using a pastry brush dipped in water, brush sides of pan to dissolve and wash down any sugar crystals.
4. Cook over medium heat until reduced by half, about 7 minutes.
5. Turn off the heat.
6. Add chocolates and butter and let sit until melted, about 2 minutes.
7. Return heat to low and cook, stirring constantly, until glossy and smooth.
8. If sauce appears broken, add remaining 2 tablespoons water and beat until smooth and glossy.
9. Stir in vanilla, and ALWAYS serve it hot.
10. Will keep, tightly covered, in the refrigerator for up to 2 months.
11. Reheat before serving ~ It will be necessary to add a LITTLE water, a few teaspoons at a time, and whisk until smooth and silky.
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