This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful poured over any flavor of ice cream to create a luscious hot fudge sundae.

Active time: 10 min Start to finish: 30 min



2/3 cup heavy cream


1/2 cup light corn syrup


1/3 cup packed dark brown sugar


1/4 cup unsweetened Dutch-process cocoa powder

1/4 teaspoon salt


6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped


2 tablespoons unsalted butter


1 teaspoon vanilla 



Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

Cooks' note:
Sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using. 

Makes about 2 cups.
Gourmet
February 2004