Extra-Bitter Chocolate Sauce

Now you can make our famous Extra-Bitter Chocolate Sauce at home. This dark and smoky sauce is finished with fresh vanilla bean to enhance the cacao profile of this chocolaty sauce. We recommend stirring a spoonful into your morning cup of coffee or serving it warm over your favorite dessert. 

Yields: About 3 Cups   Time: About 1 Hour


    • 1 1/4 cups (5 ounces) unsweetened natural cocoa powder
    • 1 1/3 cups (9 1/2 ounces) granulated cane sugar
    • 1 1/2 cups (12 ounces) heavy whipping cream
    • 1/3 cup (3 1/2 ounces by weight) light corn syrup
    • 2 tablespoons water
    • 2 tablespoons pure vanilla extract, preferably Madagascar Bourbon
    • 1/4 teaspoon kosher salt
    • 1/2 Madagascar Bourbon vanilla bean, split horizontally


          1. Sift the cocoa powder into a small bowl.

          2. Put the sugar, cream, corn syrup, water, vanilla extract, and salt in a medium heavy-bottomed saucepan. Scrape the seeds from the vanilla bean into the pan.

          3. Place over medium heat and whisk until all the ingredients are blended. Add the cocoa powder. Reduce the heat to low and whisk constantly.

          4. The sauce will get lumpy but then becomes smooth as it cooks. Cook until it just begins to boil. This should take about 8 minutes. Be careful that it does not burn.

          5. Pour the sauce into a 1-quart clear vessel. Blend with an immersion blender until smooth.

          6. Either use immediately, or pour the finished sauce into a bowl, let cool to room temperature, pour into a jar, cover, and refrigerate. It will keep for at least 1 month. To reheat, stir over low heat.