Recipe By : Chocolate, Nick Malgieri, 1998
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup water
1 cup light corn syrup
1 1/3 cups sugar
1/4 teaspoon salt
4 ounces unsweetened chocolate -- coarsely chopped
1/2 cup alkalized (Dutch process) cocoa powder
4 tablespoons unsalted butter -- (1/2 stick)
1/4 cup heavy cream
1 tablespoon vanilla extract
"This is one of those really rich hot fudge sauces that hardens as it hits
ice cream," Malgieri writes.
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.
Remove from heat and add the salt and the chocolate. Allow to stand 2
minutes until chocolate has melted, then whisk smooth.
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.
Whisk in the butter, cream and vanilla.
Store the sauce in a tightly covered jar in the refrigerator. Reheat
opened jar over simmering water before serving. Makes about 2 cups.
