INGREDIENTS

2 tbsp. unsalted butter
2 cloves garlic, minced
1 small yellow onion, minced
1 oz. semisweet chocolate, chopped
1 ½ cups ketchup
⅓ cup packed brown sugar
¼ cup brewed coffee
2 tbsp. honey
2 tbsp. cider vinegar
2 tbsp. unsweetened cocoa powder
1 tbsp. Worcestershire sauce
2 tsp. dry mustard
2 tsp. chili powder
2 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. ground coriander
¼ tsp. cayenne

INSTRUCTIONS

1. Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic and onions; cook until soft, 4–6 minutes. Stir in chocolate, ketchup, sugar, coffee, honey, vinegar, cocoa, Worcestershire, mustard, chili powder, salt, pepper, coriander, and cayenne; cook, stirring occasionally, until thickened, about 3 minutes. Use right away or store refrigerated in an airtight container up to 1 week.

INGREDIENTS⅓ cup sugar
⅓ cup Dutch-process cocoa powder
2 tbsp. cornstarch
⅛ tsp. salt
1¾ cup whole milk
¼ cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1 tsp. vanilla
1 tbsp. dark rum    SERVES 6

INSTRUCTIONS

Whisk sugar, cocoa, cornstarch, and salt in a 2-qt. saucepan. Slowly add milk and cream, whisking constantly; bring to a simmer over medium heat. Cook, while whisking, until thickened and beginning to bubble at edges, 12–15 minutes. Add chocolate, and stir until smooth, about 30 seconds. Remove from heat; stir in vanilla and rum. Divide between six 4-oz. ramekins, cover with plastic wrap, and chill until set, about 1½ hours.