| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 cups |
Ingredients
- 8 ounces semisweet chocolate, chopped
- 3/4 cup heavy cream, plus more for reheating
- 4 tablespoons unsalted butter
- 1/4 cup light corn syrup
- 2 tablespoons packed light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- 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. (Do not simmer or the chocolate may scorch and taste bitter; reduce the heat if needed.)
- 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.
- 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.
- Use half semisweet and half milk chocolate along with 2/3 cup butterscotch chips; increase the butter to 6 tablespoons.
- Add 1/3 cup seedless raspberry jam with the chocolate. Replace the butter with coconut oil and omit the corn syrup and brown sugar. Use coconut extract instead of vanilla.
- Add 1/3 cup cherry jam with the chocolate. Omit the corn syrup and brown sugar. Use 1/2 teaspoon almond extract instead of vanilla.
- Add 1/3 cup orange marmalade and 1/2 teaspoon chipotle chile powder with the chocolate. Omit the corn syrup and brown sugar. Add 1/4 teaspoon orange extract with the vanilla.
- Use milk chocolate instead of semisweet along with 1/3 cup chocolate-hazelnut spread and 1 tablespoon instant espresso powder. Omit the corn syrup, brown sugar and vanilla. Stir in 2 tablespoons hazelnut liqueur at the end.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 249 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 2 g |
| Cholesterol | 37 mg |
| Sodium | 40 mg |
Reviews
I made this for a Make-Your-Own Sundae Bar, and it was simple to make and delicious. Not a drop was left at the end of the day!