Recipe information
Yield
Makes about 2 cups
Ingredients
1/4 cup sugar
2 tablespoons light agave syrup (nectar)
1/4 cup whole milk
2 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate (60%-72% cacao), chopped
Ingredient info: Agave syrup is sold at natural foods stores and some supermarkets.
Special Equipment
A candy thermometer
Preparation
Step 1
Bring sugar, agave syrup, and 2 tablespoons water to a boil in a small deep heavy saucepan, stirring to dissolve sugar. Prop a candy thermometer in pan with bulb submerged in syrup. Boil without stirring until thermometer registers 265°F, 8-10 minutes. Add cream, milk, and butter. Whisk until butter is melted and mixture is smooth.
Step 2
Remove from heat; add chocolate and whisk until melted and mixture is smooth. DO AHEAD: Can be made 2 weeks ahead. Transfer to a microwave-safe bowl. Let cool completely; cover and chill. Reheat in microwave in 10-second intervals, stirring occasionally, until heated through.
