Ingredients
- 1/3 cup heavy cream
- 3/4 cup light corn syrup
- 3 tablespoons unsalted butter
- 1 2/3 cups semisweet chocolate chips
- 1/3cup Dutch-process cocoa powder
- 1/2 cup sugar
- 2 teaspoons vanilla extract 1/4 teaspoon kosher salt
- 1 cup water
Procedure
- In a saucepan over medium-low heat, whisk together the cream, corn syrup, butter, and chocolate chips until the chocolate and butter melt and the mixture is smooth. Add the cocoa powder, sugar, vanilla, and salt and cook, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 3 minutes.
- Remove from the heat and divide evenly among three ½-pint canning jars. Screw on the lids.
- Pour the water into the Instant Pot® and put the trivet into the pot. Put the jars on the trivet. Lock the lid in place and turn the valve to Sealing.
- Press the Pressure Cook button and set the cook time for 15 minutes at high pressure.
- Let the steam release naturally for 10 minutes, then turn the valve to Venting to quick-release any residual steam.
- Carefully remove the lid, transfer the jars to a cooling rack, and let cool for 5 minutes.
- Remove the lids and serve warm.
- To store, re-cover the jars and refrigerate for up to 2 weeks.
- To reheat the sauce, warm gently in a double boiler or microwave.