Ingredients Jump to Instructions ↓

  1. 1/4 cup water

  2. 1 cup light corn syrup

  3. 1 1/3 cups sugar

  4. 1/4 teaspoon salt

  5. 4 ounces unsweetened chocolate, coarsely chopped

  6. 1/3 cup alkalized (Dutch process) cocoa powder

  7. 4 tablespoons (1/2 stick) unsalted butter

  8. 1/4 cup heavy whipping cream

  9. 1 tablespoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Combine water, corn syrup, and sugar in a nonreactive pan and bring to a boil, stirring often, until all the sugar crystals have melted. Boil 1 minute without stirring.

  2. Remove from heat and add the salt and the chocolate. Allow to stand 2 minutes until chocolate has melted, then whisk smooth.

  3. Sift the cocoa into a mixing bowl and stir in enough of the liquid mixture to make a paste, then stir the cocoa paste smoothly back into the syrup.

  4. Whisk in the remaining ingredients.

  5. Store the sauce in a tightly covered jar in the refrigerator. Reheat over simmering water before serving.

  6. This recipe is from the book Chocolate, From Simple Cookies to Extravagant Showstoppers by Nick Malgieri.


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