Ingredients:

  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (50g) unsweetened cocoa powder, preferably Dutch-processed
  • ½ cup (120ml) heavy cream
  • ½ cup (120ml) whole milk
  • ¼ cup (57g) unsalted butter, cut into cubes
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 6 ounces (170g) bittersweet chocolate, finely chopped (aim for 70% cacao)

Instructions:

  1. In a medium saucepan, whisk together the granulated sugar, brown sugar, and cocoa powder.
  2. Stir in the heavy cream and milk.
  3. Place the saucepan over medium heat and bring to a simmer, stirring constantly.
  4. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the sauce slightly thickens. It will thicken more as it cools.
  5. Take the saucepan off the heat.
  6. Stir in the butter, salt, and vanilla extract until the butter is completely melted and the sauce is smooth.
  7. Add the chopped bittersweet chocolate and stir until completely melted and the sauce is glossy.
  8. Let the sauce cool slightly before serving. It will thicken as it cools. If you're not using it right away, transfer to an airtight container and refrigerate. Reheat gently before serving.