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
Ingredients:
- 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
Instructions:
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Sift the cocoa powder into a small bowl.
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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.
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Place over medium heat and whisk until all the ingredients are blended. Add the cocoa powder. Reduce the heat to low and whisk constantly.
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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.
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Pour the sauce into a 1-quart clear vessel. Blend with an immersion blender until smooth.
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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.