Recipe by PianoCook
I got this from a Gourmet desserts magazine. It makes a ton, and is a wonderful holiday gift idea. The cinnamon and peppermint variations are also exquisite. Using high quality chocolate can take this to another level of greatness, but I have also used store-brand chocolate chips when on a budget crunch and still gotten rave reviews from friends.
- 1⁄4 cup unsweetened cocoa powder, natural or Dutch processed
- 2⁄3 cup heavy cream
- 2 cups light corn syrup
- 1 lb semisweet chocolate, coarsely chopped
- 5 tablespoons unsalted butter
- 1 pinch table salt
- 1 1⁄2 teaspoons pure peppermint extract (optional)
- 1⁄2 tablespoon ground cinnamon (optional)
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 occasionally 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 it's just warm (steam should no longer rise from the sauce when it's stirred) and then stir in either peppermint or cinnamon, if desired. Pour into jars.