⅓ cup (75 mL) granulated sugar
⅓ cup (75 mL) unsweetened cocoa powder
¾ cup (175 mL) whipping cream
2 oz (60 g) bittersweet chocolate, chopped
1 tsp (5 mL) vanilla or 1 tbsp (15 mL) chocolate liqueur
- Whisk sugar with cocoa in a saucepan. Gradually stir in cream until blended. Set over medium heat. Stirring often, bring just to a boil. Reduce heat to medium-low. Cook, stirring, for about 5 minutes until slightly thickened.
- Remove from heat and stir in chocolate until melted. Stir in vanilla. Let cool slightly. If making ahead, transfer to a jar, cover and refrigerate for up to 3 weeks. Warm slightly before serving.