Classic Hot Chocolate Sauce

Ingredients:

• 220 g semi-sweet chocolate, chopped
• 3/4 cup heavy cream, plus extra if reheating
• 4 tablespoons unsalted butter
• 1/4 cup light corn syrup
• 2 tablespoons light brown sugar
• 2 tablespoons cocoa powder
• 1/8 teaspoon coarse salt
• 1 tsp vanilla extract

Preparation:

1. Combine the chocolate, heavy cream, butter, corn syrup, brown sugar, cocoa powder, and salt in a small saucepan and heat over medium heat. Heat, stirring frequently, until the chocolate is melted and smooth, about 5 minutes. Do not let it boil, or the chocolate will burn and become bitter; reduce the heat if necessary. Remove the chocolate sauce from the heat and stir in the vanilla extract. Let cool slightly.
2. Refrigerate. Can be stored for up to 1 week. Reheat in a small saucepan over low heat or in the microwave in 30-second intervals, thinning with heavy cream if necessary.
   
   With peanut butter
   Use milk chocolate instead of semisweet chocolate along with 1/3 cup creamy peanut butter; increase the cream to 1 cup and the brown sugar to 1/4 cup. Add 1/2 cup chopped salted roasted peanuts at the end.
   
   With iris
   Use half semisweet and half milk chocolate along with 2/3 cup toffee pieces; increase the butter to 6 tablespoons.
   
   Tropical raspberry
   Add 1/3 cup seedless raspberry jam along with the chocolate. Replace the butter with coconut oil and omit the corn syrup and brown sugar. Replace the vanilla extract with coconut extract.
   
   Cherry-almond
   Add 1/3 cup cherry jam along with the chocolate. Omit the corn syrup and brown sugar. Instead of vanilla extract, add 0.5 teaspoon almond extract.
   
   Spicy orange
   Add 1/3 cup orange marmalade and 0.5 teaspoon chili powder along with the chocolate. Omit the corn syrup and brown sugar. Add 1/4 teaspoon orange extract along with the vanilla extract.
   
   Hazelnut Mocha
   Use milk chocolate instead of semisweet chocolate, along with 1/3 cup chocolate-hazelnut spread and 1 tablespoon instant espresso powder. Omit the corn syrup, brown sugar, and vanilla. Finish with 2 tablespoons of nutmeg liqueur.