makes 1 cup
½ cup heavy cream 3 tablespoons unsalted butter, cut into small pieces ⅓ cup granulated sugar ⅓ cup dark brown sugar, firmly packed pinch of salt ½ cup strained Dutch-process cocoa powder Place the cream and butter in a heavy bottomed saucepan over moderate heat. Stir with a heat-resistant spatula until the better is melted and the cream just comes to a low boil. Add both sugars, stirring for a few minutes until they are completely dissolved. Reduce the heat. Add the salt and cocoa and stir briskly with a whisk until glossy and smooth. Remove from the heat. Serve immediately or cool and reheat in the top of a double boiler over hot water. Cover and refrigerate any leftovers. (Maida recommends storing the sauce in the refrigerator in a straight-sided jar or container that flares out at the top because the sauce becomes too firm when chilled.)
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January 2021
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