Yield: 3 cups
Prep Time: 1 hr
Cook Time: 55 min
Four 1-ounce squares bittersweet chocolate
8 tablespoons (1 stick) salted butter
1/3 cup unsweetened cocoa powder
1 1/2 cups granulated white sugar
1 cup heavy whipping cream
2 teaspoons vanilla extract
1. Melt the chocolate in the top of a double boiler (or a heat-proof bowl set over a pot of simmering water); add the butter, cocoa and sugar. Simmer 45 minutes, stirring often. Add the cream and cook 10 minutes longer, stirring constantly, and slowly add vanilla.
2. Remove from heat and let cool. This can be kept in the refrigerator for several weeks.
*If you are preparing this recipe as gluten-free, just be sure to use brands of chocolate and vanilla that are known to be GF.
*When the cream is added, if it has the appearance of curdling- do not be alarmed! It will eventually become smooth.