1/4 c Cocoa powder Finely chopped
1/2 c Sugar Few drops
pn Salt 2 tb Unsalted butter — thinly
1/2 c Whole milk Sliced
1 c Heavy cream 1 ts Vanilla extract
1 c Corn syrup Malt or cider vinegar
3 oz Semisweet chocolate —
In a heavy saucepan, whisk together the cocoa, sugar, salt and milk
until the mixture forms a smooth paste. Place over medium heat and
stir in the cream, corn syrup, 2/3 of the chocolate and the vinegar.
Bring the mixture to a boil, whisking or stirring frequently. Boil,
whisking frequently, until the sauce reaches 220 to 225, about 8
minutes. Remove from the heat; whisk in the butter, vanilla and the
remaining chocolate until the sauce is smooth. Set aside for a few
minutes before serving. Store the sauce in the refrigerator in a
tightly covered jar or container. Rewarm before serving. This sauce
keeps well, refrigerated, for 3 weeks or longer.
Yields
1 servings