• 2/3 cup heavy cream
• 1/2 cup light corn syrup
• 1/3 cup packed dark brown sugar
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 6 oz quality bittersweet chocolate (not unsweetened), finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

Directions – 

1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil. stirring until the chocolate pieces are completely melted.

2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before serving. Store leftovers in the refrigerator for up to one week.