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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is the real deal. It's very very chocolatey-lots of flavor. When you pour it over ice cream, it hardens to a chewy chocolate-caramel-like consistency. Should there be leftovers (HA!) it stores well, up to 2 weeks in the fridge. Read more . Microwave it at medium for 30 sec to reheat. It should not boil, or it will become too hard. If it does boil, add 1 T cream and heat for 20 sec. Ingredients:
2-3 oz dark chocolate, 60-75%. how intense do you want it |
1t butter |
1/4 cream (no substitutes, folks) |
2t unsweetened cocoa |
1c + 2t white sugar |
2t light corn syrup |
1t vanilla |
Directions:
1. In a 1-qt sauce pan, heat the butter and cream until the butter melts.
2. Add the chocolate, and stir gently until the chocolate is melted.
3. Add the cocoa powder and mix until mostly blended.
4. Add the sugar and the corn syrup.
5. Whisk until blended.
6. DO NOT STIR IT AFTER THIS POINT!
7. Bring to a boil over medium heat, stirring occasionally. Do not try to hurry this.
8. Cover the sauce pan and cook, covered for 3 minutes. Use a timer.
9. Uncover the sauce pan and continue to cook for 5 minutes. Use a timer. If you doubt that it is ready, use ice water to test for soft-ball-but, really, timing works fine.
10. Remove the pan from heat; if you are going to serve at the table, pour into your little pitcher.
11. When the sauce has cooled for a few minutes, add the vanilla and stir.
12. If you serve this immediately after preparing it, it will melt your ice cream. Everything will still taste good, but you'll miss out on the marvelous contrast of textures.
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