Recipe by Sydney Mike
This recipe comes from the 2005 cookbook Get Saucy! It's thick and gooey and rich!
Top Review by 2Bleu
I made a half batch of this to go on my chocoholic DH's ice cream (Mayfield Brown Cow). I used regular milk and chocolate morsels (for the chocolate) and it came out great! Thanks for the evening smiles!
- 1⁄2 cup water, plus
- 2 tablespoons water, if needed
- 1⁄2 cup heavy cream
- 1⁄4 cup light corn syrup
- 1⁄2 cup granulated sugar
- 4 ounces bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 2 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
- 1 teaspoon pure vanilla extract
Directions See How It's Made
- In a medium-size, heavy saucepan, combine 1/2 cup water, heavy cream, corn syrup and sugar.
- Bring to boil, stirring until sugar is dissolved.
- Using a pastry brush dipped in water, brush sides of pan to dissolve and wash down any sugar crystals.
- Cook over medium heat until reduced by half, about 7 minutes.
- Turn off the heat.
- Add chocolates and butter and let sit until melted, about 2 minutes.
- Return heat to low and cook, stirring constantly, until glossy and smooth.
- If sauce appears broken, add remaining 2 tablespoons water and beat until smooth and glossy.
- Stir in vanilla, and ALWAYS serve it hot.
- Will keep, tightly covered, in the refrigerator for up to 2 months.
- Reheat before serving ~ It will be necessary to add a LITTLE water, a few teaspoons at a time, and whisk until smooth and silky.