Ingredients:

  • 0.5 cup (45g) Unsweetened Dutch-process cocoa powder
  • 1 cup (200g) Granulated white sugar
  • 0.5 cup (120ml) Heavy cream (36% fat)
  • 0.5 cup (120ml) Whole milk
  • 0.25 tsp Fine sea salt
  • 4 oz (113g) Bittersweet chocolate (60% cacao), finely chopped
  • 1 tsp Pure vanilla extract
  • 1 tbsp (14g) Unsalted butter

Instructions:

  1. In a medium heavy-bottomed saucepan, whisk together the granulated sugar, Dutch-process cocoa powder, and sea salt until no large lumps remain.
  2. Slowly pour in the whole milk and heavy cream while whisking constantly to bloom the cocoa and create a smooth paste.
  3. Place the pan over medium heat and bring the mixture to a gentle simmer. Reduce heat to low and cook for 3 to 5 minutes, whisking frequently, until the sauce is glossy and slightly thickened.
  4. Remove the pan from the heat. Add the chopped bittersweet chocolate, unsalted butter, and vanilla extract. Whisk until the chocolate and butter are fully melted and the sauce is perfectly smooth.
  5. Optional: Pass the sauce through a fine-mesh sieve into a heat-proof glass jar for ultimate smoothness. Let cool slightly before serving.