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Ingredients
| 5 tablespoons | Butter, unsalted |
| 3/4 cups | Brown sugar, light or dark, packed |
| 1/2 cup | Ghirardelli 100% Unsweetened Ground Cocoa |
| 1/4 teaspoon | Salt |
| 1/2 cup | Heavy whipping cream |
| 1 teaspoon | Pure vanilla extract |
Directions
- In a medium saucepan, melt the butter.
- Stir in the sugar, cocoa, and salt.
- Over low to medium heat, gradually stir in the cream.
- Continue to stir until the mixture is very hot and glossy.
- As soon as it starts to simmer at the edges, turn the heat down immediately and stir constantly without simmering for about 2 minutes.
- Remove from heat and stir in the vanilla.
- For frosting, cool until spreadable. Reheat as necessary by setting the containing in a bowl of hot water.
- For glaze or sauce, cool until thickened but still pourable. Put the sauce in the fridge for 5 minutes to speed up the cooling process for glaze.
