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Category: Dessert

Source: Maida Heatter - Book of Great Chocolate Desserts

Place the cream and butter in a heavy 1-quart saucepan over moderate heat. Stir until the butter is melted and the cream just comes to a low boil. Add both sugars and stir for a few minutes until they are dissolved. (The surest test is to taste; cook and taste until you do not feel any undissolved granules in your mouth) Reduce the heat. Add the salt and cocoa and stir briskly with a small wire whisk until smooth. (If the sauce is not smooth - if there are any small lumps of undissolved cocoa - press against them, and stir well, with a rubber spatula.) Remove from heat. Serve immediately or reheat slowly, stirring frequently, in the top of a double boiler over hot water, or in a heavy saucepan over the lowest heat. This should be thick, but if it is reheated it may be too thick. If so, stir in a bit of hot water, adding very little at a time. If stored in the refrigerator, it can be reheated in a microwave on low power, stirring once or twice.

The recipe notes that it must be "Dutch process" to have the right color and flavor.