Decadent Chocolate-Caramel Drizzle

1. Chop Chocolate

First, chop the dark chocolate and place it in a medium heatproof bowl or saucepan, setting it aside for later.

2. Prepare Caramel

Next, take a medium, heavy saucepan and combine the granulated sugar with the water. Bring this mixture to a boil over medium heat, taking around 9 to 12 minutes until it turns a deep amber color.

3. Add Heavy Cream

Once you achieve that deep amber hue, immediately remove the saucepan from the heat. Carefully add a little of the heavy cream—be prepared for the caramel to bubble up furiously.

4. Combine Remaining Ingredients

Return the saucepan to low heat. Gradually whisk in the remaining cream alongside the unsalted butter, kosher salt, and pure vanilla extract.

5. Combine Chocolate and Caramel

With the caramel ready, pour it over the chopped chocolate you set aside earlier. Let it sit for a minute, then whisk the mixture until it is smooth and completely combined.

6. Cool and Serve

Let the sauce cool; it will thicken as it does. Serve this indulgent sauce warm or at room temperature, drizzling it over your favorite desserts.