| (printer friendly)
makes 1 quart
2 cups heavy cream
2/3 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
2 cups high quality unsweetened cocoa powder
1/4 teaspoon salt
1. Combine cream and butter in sauce pan over medium high heat until it comes to a boil. Add sugars and cook, stirring frequently until the mixture returns to a boil and the sugar is dissolved.
2. Remove the pan from heat and let the mixture cool for five minutes. Whisk in cocoa and salt and strain through a fine strainer.
3. Serve warm or let cool and store in an air-tight container in the fridge for up to two weeks.
Great on ice cream!