Ingredients
Method
Preparation
- In a medium saucepan set over medium heat, add the chopped semi-sweet chocolate, granulated sugar, heavy cream, light corn syrup, unsweetened cocoa powder, and salt.
- Use a pan with a heavy bottom to avoid hot spots. Tip: Chop the chocolate finely so it melts quickly and evenly.
Cooking
- Whisk the mixture together until the chocolate is mostly melted and the mixture looks uniform.
- Increase heat as needed and bring the sauce to a boil while whisking occasionally to keep it from sticking.
- Once boiling, let it boil for 3 minutes while continuing to whisk to cook the sugar and help the sauce thicken.
- Remove the pan from heat and stir in the softened butter and vanilla extract until fully combined and glossy.
Serving
- Use immediately over desserts or let cool slightly before transferring to an airtight container.
- Store in the refrigerator for up to 1 week. To reheat, warm it gently over low heat while stirring until smooth.
- Tip: For a quick serving suggestion while the sauce is warm, try spooning it over warm fruit or handheld snacks for a playful sweet and savory contrast.
Nutrition
Notes
Use medium heat and a whisk to keep the mixture smooth. If the sauce seems grainy, a short pass with an immersion blender or careful reheating while whisking will often smooth it out. You can freeze the sauce for up to 3 months, thaw overnight, and rewarm slowly.