makes about 2 cups
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup light brown sugar
1/4 cup Hershey's Special Dark Cocoa Powder (or any unsweetened Dutch-process cocoa powder)
1/4 teaspoon fine sea salt
1 cup bittersweet chocolate chips, divided into two equal portions
2 tablespoons unsalted butter
1 teaspoon vanilla extract
crushed peppermint sticks, for serving [optional]
1. In a medium-size heavy saucepan, combine together the cream, corn syrup, brown sugar, cocoa powder, sea salt, and 1/2 cup chocolate chips.
2. Bring the mixture to a boil. Then reduce the heat to a gentle simmer, and cook for an additional five minutes, stirring occasionally.
3. Remove the chocolate sauce from the heat and stir in the remaining chocolate chips, butter, and vanilla extract. Stir vigorously until smooth and shiny.
4. Let the sauce cool slightly before serving over ice cream.
5. Any leftover chocolate sauce can be kept in an airtight container in the fridge for up to a week.