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Sauce: Chocolate Caramel Sauce

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1/2 cup sugar
  
• 3/4 cup heavy cream
  
• 6 ounces good bittersweet chocolate (not unsweetened), finely chopped
  
• 1/8 tsp salt
  
• 1/2 tsp vanilla extract
  






Instructions



1. Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden, then cook caramel, swirling pan, until deep golden brown.
   
   
2. Remove pan from heat. Carefully pour cream down side of pan (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is dissolved.
   
   
3. Add chocolate and salt and cook over low heat, whisking, until chocolate is melted and sauce is smooth. Whisk in vanilla. Serve sauce warm or at room temperature.
   
   Makes about 1-1/4 cups.
   
   






Final Comments


The cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat in a double boiler, stirring occasionally, or in a microwave.