- 12 Tbs. (1 1/2 sticks) unsalted butter, cut into
- 2 oz. unsweetened chocolate, coarsely chopped
- 1/4 cup unsweetened cocoa powder
- 1 cup sugar
- Pinch of salt
- 1 cup heavy cream
- 1 tsp. vanilla extract
In a small bowl, stir together the cocoa, sugar and salt. Add to the chocolate and stir to combine. Add the cream, increase the heat to medium-high and bring to a boil over rapidly simmering water, stirring to blend. Remove from the heat, let the sauce cool for a few minutes and then stir in the vanilla. Let the sauce cool until warm or room temperature before serving.
Use the sauce immediately, or cover and refrigerate for up to 3 days. Reheat gently over low heat. Makes about 2 cups.