Using dark milk chocolate with a higher percentage of cocoa mass will create a fuller chocolate taste than traditional milk chocolate. The more intense chocolate taste provides a better balance with the sugar, resulting in a sauce that isn't overly sweet.
Yields: 3 Cups Time: About 1/2 hour
- 1/4 cup (2 2/3 ounces by weight) light corn syrup
- 1 1/2 cups (12 ounces) heavy whipping cream
- 1 Tahitian Vanilla Bean, split horizontally
- 8 ounces 45% Dark Milk chocolate, coarsely chopped
- 3 ounces white chocolate, coarsely chopped
- 1/4 teaspoon kosher salt
- Put the corn syrup and cream into a medium saucepan. Scrape the seeds from the vanilla bean into the pan. Place over medium heat and bring to boil.
- Remove from the heat and add broth chocolate and the salt. Whisk until the chocolate is melted.
- Pour the sauce into a 1-quart clear vessel. Blend with an immersion blender until smooth.
- Either use immediately, or let cool to room temperature, pour it into a jar, cover, and refrigerate. It will keep for at least 2 weeks. To reheat, stir over low heat.