4 oz. semisweet chocolate, coarsely chopped
5 Tbsp. unsalted butter
¼ cup unsweetened cocoa powder
¾ cup sugar
¾ cup water
¼ cup light corn syrup
2 tsp. vanilla extract (if doubling, just use 3 tsp. vanilla)
In a heavy medium saucepan, combine the chocolate, butter, cocoa, sugar, water, and corn syrup. Whisk over medium-high heat until the chocolate and butter are melted and the sugar is dissolved. When the sauce just comes to a boil, reduce the heat to low and cook at a low boil for 8 to 10 minutes; the sauce will thicken as it cools. (If the sauce is too thick, thin it with a little water.) Add the vanilla and stir to combine. Store in the refrigerator tightly covered. Makes about 1½ cups.
I remember growing up in Lubbock and having lunch at the Hemphill Wells Tearoom, primarily with my Grandmother Greer. She worked at Hemphill Wells at one time and so she knew everyone in the store and tearoom. Besides having a million and one old ladies coming by tweaking me on the cheek and saying, “My, how you are growing into a lovely young lady” and experiencing the awful first bra fitting, complete with measuring tape from this old lady named, Frankie, my happiest memories of Hemphill Wells were having it be my first place of employment and eating in their fabulous tearoom. My favorite dessert was the Toasted Pecan Ball. This wonderful and simple dessert can be replicated by forming a nice, round vanilla ice cream scoop, rolling it in toasted pecan pieces, placing it in a long-stemmed glass and drizzling it with Just like Steve’s Chocolate Sauce. Don’t forget to dollop with whipped cream! I can taste it now!
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