Yield: ~3 cups

Ingredients:

  • Heavy cream (1 cup)
  • Sugar (1-1/2 cups)
  • Unsweetened cocoa powder (1 cup)
  • Butter (1/2 cup)
  • Vanilla extract (2 tsp)
  • Salt (1/4 tsp)

Directions:

  1. In a 2-quart saucepan, combine cream, cocoa, and sugar until smooth.
  2. Bring to a boil over medium heat, stirring occasionally.
  3. Stir in butter and continue to boil until mixture thickens (~5 minutes).
  4. Remove from heat and stir in vanilla and salt.
  5. Let cool for 5 minutes.

Notes:

  • Cream can be replaced with half-and-half or whole milk.
  • Refrigerate leftovers in an airtight container for up to 2 weeks.
  • Reheat in microwave 30 seconds at a time.