From Gourmet, February 2004. Makes about 2 cups. This recipe takes about 30 minutes from start to finish.

Ingredients

• ⅔ cup heavy cream
• ½ cup light corn syrup
• ⅓ cup packed dark brown sugar
• ¼ cup unsweetened Dutch-process cocoa powder
• ¼ teaspoon salt
• 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla

Directions

1. Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 ½-quart heavy saucepan over moderate heat, stirring, until chocolate is melted.
2. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat.
3. Add butter, vanilla, and remaining chocolate and stir until smooth.
4. Cool sauce to warm before serving.

Comments

• Sauce can be made ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.
• Sauce can be eaten directly from the jar with a spoon, or with your fingers in a pinch.
• I have used Baker's chocolate squares and I never chop them.
• This recipe doubles or triples nicely.