Ingredients
- 1) 0.5 cup packed brown sugar
- 2) 0.25 cup unsweetened cocoa powder
- 3) 142gr bittersweet chocolate, coarsely chopped
- 4) 0.25 cup butter
- 5) 0.25 cup buttermilk or 0.25 cup milk and 1 teaspoon lemon juice
- 6) 1 cup whipping cream
- 7) 0.5 cup light-color corn syrup
- 8) 1 teaspoon vanilla
Steps
- 1) In a medium heavy saucepan combine brown sugar and cocoa powder. Stir in bittersweet chocolate, butter, and buttermilk.
- 2) Cook and stir over medium heat until chocolate and butter are melted and mixture is smooth.
- 3) Stir in cream and corn syrup. Cook and stir for 4 to 6 minutes or just until mixture is bubbly around edge.
- 4) Remove from heat; stir in vanilla. Serve warm.
Notes
- 1) Corn syrup can be substituted for 1 cup sugar dissolved in 0.25 cup warm water or 1 cup of honey.
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2) Transfer any leftover sauce to an airtight container; cover.
Store in the refrigerator for up to 3 days. Reheat before serving. - 3) For added flavor, stir in 2 to 3 tablespoons amaretto, coffee liqueur, dark rum, crème de cacao, or brandy with the vanilla.