These luscious liquids
are among chocolate's crowning glories. Rich, gleaming sauces and foamy drinks
are treats to be savored in conjunction with plain desserts or to put rich ones
over the top.
This is one of those
really rich hot fudge sauces that hardens as it hits ice cream. It's great to
use as the sauce for a brownie sundae!
1/4 cup water
1 cup light corn syrup
1 1/3 cups sugar
1/4 teaspoon salt
4 ounces unsweetened
chocolate, coarsely chopped
1/3 cup alkalized (Dutch
process) cocoa powder
4 tablespoons (1/2 stick)
unsalted butter
1/4 cup heavy whipping
cream
1 tablespoon vanilla
extract
1. Combine water, corn
syrup, and sugar in a nonreactive pan and bring to a boil, stirring often, until
all the sugar crystals have melted. Boil 1 minute without stirring.
2. Remove from heat and add
the salt and the chocolate. Allow to stand 2 minutes until chocolate has melted,
then whisk smooth.
3. Sift the cocoa into a
mixing bowl and stir in enough of the liquid mixture to make a paste, then stir
the cocoa paste smoothly back into the syrup.
4. Whisk in the remaining
ingredients.
5. Store the sauce in a
tightly covered jar in the refrigerator. Reheat over simmering water before
serving.
