From: "The Perfect Scoop" by David Lebovitz
3/4 C. heavy cream
1/4 C. packed dark brown sugar
1/4 C. unsweetened Dutch-processed cocoa powder
1/2 C. light corn syrup
6 oz. bittersweet or semisweet chocolate, chopped
1 Tbsp. salted butter
1/2 tsp. vanilla extract
Mix the cream, brown sugar, cocoa powder and corn syrup in a large saucepan. Bring to a boil and cook, stirring frequently, for 30 seconds.
Remove from heat and add the chocolate and butter, stirring until melted and smooth. Stir in vanilla. Serve warm.
Sauce can be store in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.
Makes 2 cups.