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