Sipher's Gold Chocolate Sauce (small batch recipe)
(makes about 36 ounces)
4 cups heavy whipping cream
1 cup brown sugar (packed)
1.25 cups white sugar
1.5 cups dutch processed cocoa powder (Droste will make it taste authentic...Hershey's will wreck it)
1 teaspoon salt
10 tablespoons unsalted butter
2 teaspoons vanilla
- Bring cream to a boil at medium heat. Reduce by 1/4. Depending on your stove, pot etc, this could take 8-20 minutes. When it's "there" the consistency should be like thin pancake batter. This is the hardest step. Too little reduction and your sauce is too thin. Too much and you'll get crunchies of sugar (see fix for this below).
- Remove cream from heat (otherwise a burnt flavor will be present)
- Stir in white sugar, brown sugar and salt until uniform color and no gritty "crunchies". Much tasting could be involved here :). If there are crunchies, you can add back water about a teaspoon at a time. The goal is to have exactly the right number of water molecules to match the sugar molecules. You'll see at one point one teaspooon of water added back will magically do it.
- Separately integrate melted butter with cocoa until a smooth creamy texture. Butter should not be too hot or it will burn the cocoa. I use a KitchenAid to mix.
- Integrate that sugary cream solution with the buttery chocolate solution thoroughly (again I use the KitchenAid).
- Add vanilla at very end, which adds a nice sheen.
Unused sauce stays in the the fridge for a week or two, but in the freezer for months! Microwave that Gold up hot and you can use it for ice cream sundaes as well as a nice fondue.