1[12 oz] pkg dark chocolate chips [I used Hershey's Special Dark]
1cupsemi-sweet chocolate chips
In a heavy saucepan over medium heat, melt the butter.
Add the corn syrup and brown sugar.
Simmer for 2 minutes until all of the sugar crystals have completely dissolved.
Reduce the heat to medium-low then add the heavy cream. Simmer for 2 minutes, stirring constantly, until everything has come together.
Don't allow the mixture to boil. At this point, the sauce will turn a light caramel color.
Add the cocoa powder first, stir until dissolved, then add all of the chocolate.
Simmer on medium-low heat until the chocolate is completely melted. Stir often so the chocolate won't stick to the bottom of the saucepan. Around 6-8 minutes. It's important to give the sauce time to become smooth.
Continue this process until the chocolate sauce is completely smooth.
Remove the sauce from the heat, and add the 1/2 tsp of pure vanilla and a pinch of salt.
Use immediately or store tightly sealed in the refrigerator for up to 2 weeks. T
he cocoa butter in the chocolate sauce will solidify in the refrigerator.
To use, simply reheat in small amounts in the microwave in 20 second increments and stir until smooth.
This sauce is delicious on ice cream, as a fondue with fruit, or drizzled over pound cake.