Recipe by Sarah Phillips © 2003 Sarah Phillips CraftyBaking.com
This rich sauce is delicious with ice cream. Spoon it over your favorite scoop and watch the warmed sauce slowly slide its way over the mound of ice cream, covering it perfectly in a layer of dark chocolate. If you use bittersweet chocolate, it has less cocoa butter and sugar than semisweet, causing the sauce to be less fluid, so add a little extra butter and corn syrup to the recipe, is desired.
CHOCOLATE RECIPE HELP
1 cup unsweetened cocoa powder (Dutch-processed or Natural): spoon into measuring cup and level to rim
1/2 cup powdered sugar, more if desired
1 cup water
1/2 cup light corn syrup
1/4 teaspoon salt
2 ounces bittersweet chocolate, finely chopped into 1/4-inch pieces
1 tablespoon butter
2 teaspoons vanilla extract or 1 tablespoon coffee liqueur, such as Tia Maria or Kahlua
1. Sift the cocoa powder and powdered sugar together in a bowl.
2. In a medium heavy-bottomed saucepan, stir together the water, sifted cocoa powder/powdered sugar mixture, corn syrup and salt.
Cook under low heat until warmed.
3. Increase the heat to medium-low and bring the mixture just to a boil.
4. Immediately, remove from heat. Add the chopped chocolate. Whisk together in one direction until melted and well combined.
5. Add in the butter and vanilla extract. Stir until combined.
Let stand to thicken before serving.
Store, covered, in the refrigerator for up to 10 days. Rewarm, stirring it in a heatproof bowl set over a pan of already simmered water - do not subject it to direct heat.