6 oz finely chopped bittersweet chocolate, (about 1 cup packed)
3/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 tsp salt
1 cup corn syrup
1 cup 35% cream
1/2 cup water
1/4 tsp peppermint extract, or to taste
Place chocolate in a large bowl. Set aside.
Sift cocoa powder into a pot, add sugar and salt and whisk to combine. Add corn syrup and cream and whisk until uniform. Whisk in water.
Place pot over medium heat and cook, stirring occasionally, until hot but not boiling (there should be no bubbles).
Remove from heat and pour over chocolate. Let stand for 2 min to melt chocolate, and then stir until fully melted and glossy smooth. Add peppermint extract and stir until incorporated.
Place bowl on a trivet in the fridge and let cool for 1 hr, stirring occasionally until thickened, then transfer to decorative jars and refrigerate. Sauce will thicken further as it cools. Keep refrigerated. This recipe yields 2½ cups of chocolate sauce.
Calories 161, Protein 1g, Carbohydrates 24g, Fat 8g, Fibre 2g, Sodium 140mg.
Use dark chocolate wafers to save yourself some chopping, but look for the best quality you can justify buying (it really makes a difference).
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