3/4 cup heavy cream
1/4 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup light corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon salted butter
1/2 teaspoon vanilla extract
Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan. Bring to a boil and cook, stirring frequently, for 30 seconds.
Remove from the heat and add the chocolate and butter, stirring until melted and smooth. Stir in the vanilla. Serve warm.
Sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
Makes 2 cups.
From The Perfect Scoop by David Lebovitz
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