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We like to serve this sauce over ice cream, but it can also be drizzled over fresh fruit. We prefer to use Dutch-processed cocoa powder here (our favorite is from Droste), but other cocoa powders will work. Our favorite unsweetened chocolate is Hershey's Unsweetened Chocolate Baking Bar.
Ingredients
  • 1 ¼ cups (8 ¾ ounces/248 grams) sugar
  • ⅔ cup whole or 2 percent low-fat milk
  • ¼ teaspoon salt
  • ⅓ cup (1 ounce/28 grams) unsweetened cocoa powder, sifted
  • 3 ounces unsweetened chocolate, chopped fine
  • 4 tablespoons unsalted butter, cut into 8 pieces and chilled
  • 1 teaspoon vanilla extract
Note: Ingredients may have been altered from the original.
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