Equipment
Ingredients
Dry Mix
- 150 g granulated sugar
- 50 g unsweetened cocoa powder
- 1 g fine sea salt
Wet Base
- 180 ml heavy cream, cold or room temperature
- 40 g unsalted butter, cubed
Finishing
- 5 ml vanilla extract
Nutrition (per serving)
Method
In a medium saucepan (off heat), whisk together the sugar, cocoa powder, and salt until no large lumps of cocoa remain.
Add the heavy cream and cubed butter to the pan. Turn the heat to medium.
Bring the mixture to a gentle boil while whisking constantly. Once bubbling, reduce heat to low and simmer for 3 to 4 minutes, stirring frequently with a spatula to prevent scorching on the bottom.
Remove the saucepan from the heat. Stir in the vanilla extract immediately. The alcohol will evaporate slightly, leaving a warm aroma.
Allow the sauce to cool for at least 5 minutes before serving. It will thicken considerably as it cools.
Chef's Notes
- Use Dutch-processed cocoa powder for a darker color and mellower, less acidic flavor profile.
- This sauce makes an excellent mocha base; simply stir 30ml into hot coffee or milk.
- Do not walk away while simmering; chocolate burns easily and becomes bitter.
Storage
Refrigerator: 2 weeks — Solidifies when cold; reheat gently before serving.
Freezer: 3 months — Thaw in refrigerator overnight.
Reheating: Microwave in short 15-second bursts or warm gently over low heat on the stove.
