Ground pine nuts lend a buttery flavor and pleasing texture.
Prep and Cook Time: 35 minutes. Notes: Piñon nuts, grown in the Southwest's high desert, are the intensely flavored cousins of the more common Italian pine nut. Either variety works well here. You can make the sauce up to 1 week ahead; refrigerate in an airtight container, then gently rewarm over medium-low heat.
1 1/2 cups shelled piñon or pine nuts (see Notes)
1/2 cup sugar
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1 1/4 cups heavy cream
1 cup light corn syrup
1 tablespoon distilled white vinegar
1/3 cup semisweet chocolate chips
2 ounces unsweetened chocolate, coarsely chopped
1/4 cup butter
1 tablespoon vanilla extract
How to Make It
Pulse nuts in a food processor until coarsely ground (the texture of couscous).
Sift sugar, cocoa, and salt into a medium saucepan. Add 3/4 cup warm water and stir to combine. Bring mixture to a simmer over medium heat, stirring until smooth.
Add cream, corn syrup, vinegar, and chocolate chips. Raise heat to medium-high and boil mixture for 8 to 10 minutes, swirling occasionally, until slightly reduced (mixture will be thin and sticky); remove from heat. Stir in unsweetened chocolate, butter, vanilla, and pine nuts. Serve warm.
With a Measure of Grace: The Story and Recipes of a Small Town Restaurant; Hell's Backbone Grill