Categories: Desserts

Ingredients

• 8 oz. semisweet chocolate, chopped
• 3/4 cup heavy cream, plus more for reheating
• 4 tbsp unsalted butter
• 1/4 cup light corn syrup
• 2 tbsp light brown sugar
• 2 tbsp unsweetened cocoa powder
• 1/8 tsp kosher salt
• 1 tsp pure vanilla extract

Directions

1. Combine the chocolate, heavy cream, butter, corn syrup, brown sugar, cocoa powder, and salt in a small saucepan over medium heat. Cook, stirring often, until the chocolate is melted and smooth, about 5 minutes.

2. Remove from the heat and stir in the vanilla. Let cool slightly. Refrigerate up to 1 week; reheat in a small saucepan over low heat or microwave in 30-second intervals, thinning with more heavy cream if needed.

3. Peanut Butter Variation:

4. Use milk chocolate instead of semisweet along with 1/3 cup creamy peanut butter; increase the heavy cream to 1 cup and the brown sugar to 1/4 cup. Stir in 1/2 cup chopped salted roasted peanuts at the end.

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