Ingredients

The following ingredients have 2 Servings
  • ½ cup hazelnuts (, toasted, skins removed, and very finely chopped (60 grams))
  • 1 cup heavy cream ((235 ml))
  • ¼ cup packed light or dark brown sugar ((60 grams))
  • ¼ cup unsweetened dutch-process cocoa powder ((25 grams))
  • ½ cup light corn syrup ((125 ml))
  • 6 ounces bittersweet or semi-sweet chocolate (, chopped (170 grams))
  • 1 tablespoon unsalted butter ((15 grams))
  • ½ teaspoon vanilla extract

Instruction

  • In a small saucepan over medium heat, heat the cream just until steaming. Remove from heat, add the hazelnuts and cover. Let sit for 1 hour.
  • Return the saucepan (with the cream and hazelnuts) to medium high heat and add the sugar, cocoa powder, and corn syrup. Bring the mixture to a boil and cook for 30 seconds.
  • Remove from heat and add the chocolate and butter. Stir until smooth. Stir in the vanilla.
  • Serve warm over ice cream. Store sauce in the fridge for up to 2 weeks, reheat in the microwave for 30 seconds.