 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae. Ingredients:
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 |
1/4 teaspoon salt |
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped |
2 tablespoons unsalted butter |
1 teaspoon vanilla |
Directions:
1. Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.
2. Cooks' note: Sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.
|
|