1 and 1/4cup+ 1 Tablespoon firmly packed brown sugar
1/4cupRodelle Dutch processed cocoa
1/4cupheavy whipping cream
optional: 1/3 cup semi-sweet chocolate chips
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
Pour the cooled chocolate into a large bowl or the bowl of a stand mixer. Using a handheld mixer or the stand mixer fitted with the whisk attachment, whisk the sugar into chocolate mixture until combined. Whisk in the vanilla. Add the cocoa powder and salt and whisk on low until completely combined.
Increase the mixer speed to medium-high, add the heavy cream, and whisk until everything is combined and mixture becomes a little fluffier. Allow dip to chill in the refrigerator at least 30 minutes before serving. If refrigerating longer than 1 hour, allow dip to sit at room temperature for 15-20 minutes before serving. Leftovers can be kept in the refrigerator up to 1 week.