Categories: Desserts
Ingredients
- 8 oz. semisweet chocolate, chopped
- 3/4 cup heavy cream, plus more for reheating
- 4 tbsp unsalted butter
- 1/4 cup light corn syrup
- 2 tbsp light brown sugar
- 2 tbsp unsweetened cocoa powder
- 1/8 tsp kosher salt
- 1 tsp pure vanilla extract
Directions
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Combine the chocolate, heavy cream, butter, corn syrup, brown sugar, cocoa powder, and salt in a small saucepan over medium heat. Cook, stirring often, until the chocolate is melted and smooth, about 5 minutes.
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Remove from the heat and stir in the vanilla. Let cool slightly. Refrigerate up to 1 week; reheat in a small saucepan over low heat or microwave in 30-second intervals, thinning with more heavy cream if needed.
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Peanut Butter Variation:
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Use milk chocolate instead of semisweet along with 1/3 cup creamy peanut butter; increase the heavy cream to 1 cup and the brown sugar to 1/4 cup. Stir in 1/2 cup chopped salted roasted peanuts at the end.