This recipe came to us from our friend Tommy Weber. It is a rich, thick, and decadent sauce that makes any type of ice cream a real treat! The sauce has a wonderful consistency thick and pourable when warm, it becomes ever so slightly chewy as it cools. We love the transformation that takes place as it comes in contact with ice cream.
AT A GLANCE:
MAKES: About 1¼ cups
SHELF LIFE: Up to 3 weeks
INGREDIENTS:
- ½ cup heavy cream
- ½ cup sugar
- 2 tablespoons Dutch-processed cocoa powder, measured then sifted
- ¼ cup tapioca syrup or corn syrup
- ½ teaspoon kosher salt
- 2 ounces bittersweet chocolate (about 60% cacao), finely chopped (½ cup)
- 2 ounces unsweetened chocolate, finely chopped (½ cup)
- ½ teaspoon pure vanilla extract
INSTRUCTIONS:
- In a medium nonreactive saucepan, stir together the cream, sugar, cocoa, tapioca syrup, and salt. Put the pan over medium-high heat, bring to a boil, and cook just until the sugar has completely dissolved. Remove from the heat.
- Stir in both chocolates and the vanilla until the chocolate is melted and the sauce is completely smooth. (If you have any lumps, use a spatula to gently press and smear them against the bottom of the pan as you stir.) Serve right away or store in an airtight container in the refrigerator (it lasts for weeks, if you have that much self-restraint). To rewarm, heat in the microwave at half power for a minute or two.
TIP:
- If some of the chocolate refuses to melt, it means the cream was not hot enough. To fix this, bring 1 inch of water to a simmer in a medium saucepan, transfer the sauce to a heatproof bowl, and put the bowl over but not touching the water. Whisk the sauce until smooth.
SERVE IT WITH:
- Everything. Seriously. Even a spoonful in your coffee.
