Deep Dark Chocolate
“Today, the real flavor of chocolate is what we crave. Here is an updated version I use for hot fudge sundaes and full-fledged banana splits. When the warm, satiny chocolate flows over ice cream, the sauce becomes slightly chewy and reminiscent of soda-fountain extravaganzas crowned with billowing whipped cream and bright, red cherries.
4 ounces premium unsweetened chocolate, chopped 2 tablespoons unsalted butter, cut into pieces, at room temperature ½ cup boiling water ½ cup granulated sugar 3 ...tablespoons dark or light corn syrup ¼ teaspoon salt ½ teaspoon pure vanilla extract (optional) Place the chocolate and butter in a small saucepan and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let the chocolate melt completely. Stir until smooth, then add the boiling water, sugar, and corn syrup and mix until blended. Place the saucepan over medium-high heat and bring the sauce to a gentle boil. Once it begins to bubble, do not stir. For a thick sauce that becomes slightly chewy over ice cream, gently boil, covered, for 3 minutes.MoreLess
4 ounces premium unsweetened chocolate, chopped 2 tablespoons unsalted butter, cut into pieces, at room temperature ½ cup boiling water ½ cup granulated sugar 3 ...tablespoons dark or light corn syrup ¼ teaspoon salt ½ teaspoon pure vanilla extract (optional) Place the chocolate and butter in a small saucepan and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let the chocolate melt completely. Stir until smooth, then add the boiling water, sugar, and corn syrup and mix until blended. Place the saucepan over medium-high heat and bring the sauce to a gentle boil. Once it begins to bubble, do not stir. For a thick sauce that becomes slightly chewy over ice cream, gently boil, covered, for 3 minutes.MoreLess
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