Recipe by History Teacher
I got this recipe from my sister. She always makes it as a Christmas gift each year. She puts them in small jars with a ribbon, and mine is always gone really quickly! I think it is a more upscale version--it is not syrupy sweet, but has a richer, more dense flavor. She got this from a magazine a long time ago, but I don't remember which one. Cooking time includes cooling time. Enjoy!
- 1⁄4 cup unsweetened cocoa powder
- 2⁄3 cup heavy cream
- 16 ounces light corn syrup
- 1 lb semisweet chocolate (coarsely chopped)
- 5 tablespoons unsalted butter (2.5 oz.)
- 1 pinch table salt
Directions See How It's Made
- Put the cocoa in a heavy-based saucepan. Slowly pour in the cream and whisk until smooth.
- Add the corn syrup, chopped chocolate, butter, and salt. Set the pan over medium heat, stirring constantly to combine.
- When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.
- Let the sauce cool until just warm (steam should no longer rise from the sauce when stirred) before pouring into jars.