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Ingredients
- 8 ounces bittersweet chocolate
- 1/4 C unsalted butter (4 TBL) cold and cut into pieces
- 1 TBL corn syrup
- 1 C plus 2 Tbl heavy cream
Details
Preparation
Step 1
This sauce will keep for 2 weeks refrigerated in an airtight container. To rewarm, immerse the container in a shallow bowl of very hot water. Stir occasionally to reach a pourable consistency.
Place the chocolate, butter, and corn syrup in a medium size heatproof bowl. Bring the cream to a boil and pour it over the chocolate. Using a whisk, gently stir until smooth. Use immediately. For Milk chocolate sauce replace the bittersweet chocolate with 12 ounces of milk chocolate
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