Aunti Shirley’s Chocolate Sauce
- Yield: 1 cups
It has an intense, almost black hue, with a silky-smooth rather than gloppy texture. The chocolate flavor isn't overpowering, so it goes with just about everything. Try it on ice cream, of course, and use it to add welcome depth to root beer floats.
- 3tablespoons packed dark brown sugar
- 1/4teaspoon sea salt
- 3tablespoons Dutch process cocoa powder
- 1/2cup heavy cream
- 1/4cup light corn syrup
- 1teaspoon unsalted butter
- In a small saucepan, combine the brown sugar, salt, and cocoa powder. Stir in enough heavy cream, a little at a time, to make a paste, and then stir in the remainder. Add the corn syrup and bring to a boil over medium-high heat, making sure to whisk continuously. Reduce the heat to a simmer and continue to cook, whisking continuously, for another 3 to 4 minutes to help cook out the bitter flavor from the cocoa and thicken the sauce. The sauce will be very glossy and take on a very dark hue (almost black).
- To test if the sauce is thick enough, place a small dab of sauce on a clean plate and let stand for 1 minute. If the sauce spreads, keep simmering. You should be able to tip the plate without the sauce running.
- Once done, remove from the heat and stir in the butter. Serve immediately over ice cream or let cool slightly before using. The sauce will keep in an airtight container in the refrigerator for up to two weeks. To reheat, microwave at 50 percent power for about 30 seconds, or warm in a saucepan on low heat.
Reprinted with permission from Kir Jensen’s The Sugar Cube (Chronicle Books, 2012)