Homemade hot chocolate sauce is sure to be your favorite cakes or ice cream topping all summer long.
Serves 2 cups
160g (2/3 cup) heavy/whipping cream
110g (1/2 cup) light corn syrup
75g (1/3 cup) packed brown sugar
25g (1/4 cup) unsweetened cocoa powder
150g (6 ounces) quality bittersweet chocolate, finely chopped
2 Tbsp unsalted butter
1 tsp vanilla extract
1. In a medium heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil, stirring until the chocolate is melted.
2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate, stirring until smooth. Allow the sauce to cool down before serving.
To create new flavors, add 1/4 teaspoon of peppermint extract which yielded a subtle, smooth, minty flavor.
To store, cool sauce completely and chill in an airtight container within the refrigerator for up to one week.
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