Serve this topping warm or cold over ice cream or use as a dip for fresh fruit. Stir some into coffee to make cafe mocha. A gluten-free recipe.
1½ bars [90g] Guittard 100% Cacao Unsweetened Chocolate broken into pieces
½ cup [118g] water
½ cup [100g] sugar
1/8 teaspoon salt
½ teaspoon vanilla extract
Whisk chocolate and water in 2 quart heavy saucepan over medium heat until chocolate is melted. Add sugar and salt and bring to a boil. Boil for 5 minutes with constant whisking to prevent the bottom from scorching. Remove from heat and whisk in vanilla. Use wand blender to smooth out any specks. Topping thickens when refrigerated. Store up to 1 week in refrigerator.