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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup sugar |
2 tablespoons light agave syrup (nectar) |
1/4 cup whole milk |
2 tablespoons unsalted butter |
8 ounces semisweet or bittersweet chocolate (60%-72% cacao), chopped |
Directions:
1. Bring sugar, agave syrup, and 2 tablespoons water to a boil in a small deep heavy saucepan, stirring to dissolve sugar. Prop a candy thermometer in pan with bulb submerged in syrup. Boil without stirring until thermometer registers 265°F, 8-10 minutes. Add cream, milk, and butter. Whisk until butter is melted and mixture is smooth.
2. Remove from heat; add chocolate and whisk until melted and mixture is smooth. DO AHEAD: Can be made 2 weeks ahead. Transfer to a microwave-safe bowl. Let cool completely; cover and chill. Reheat in microwave in 10-second intervals, stirring occasionally, until heated through.
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