This has been my go-to recipe for decades. It is very easy to memorize as everything is 1/3 of a cup except for the cocoa that is 1/2 cup. It is perfect with ice cream, pears belle Hélène and everything else that requires chocolate sauce.
⅓ cup Butter (3 tbsp)
⅓ cup Sugar
⅓ cup Dark brown sugar, packed
½ cup Cocoa (Dutch)
⅓ cup Heavy cream (35%)
1 pinch Salt
1
Melt this over low heat in a bain-marie, while stirring and scraping the sides
This recipe can be re-heated again in a bain-marie
Ingredients
⅓ cup Butter (3 tbsp)
⅓ cup Sugar
⅓ cup Dark brown sugar, packed
½ cup Cocoa (Dutch)
⅓ cup Heavy cream (35%)
1 pinch Salt