Chocolate Sauce - Bittersweet

By mariannefeldman

BITTERSWEET CHOCOLATE SAUCE
ratedcooksillust
Published January 1, 2002.
Makes 1 1/2 cups.
WHY THIS RECIPE WORKS:
For the best bittersweet chocolate sauce recipe—flavorful and rich with just the right consistency—we added corn syrup to a mixture of cream and butter, giving our smooth sauce a shiny finish. In our chocolate sauce recipe, we used bittersweet chocolate rather than cocoa or semisweet chocolate for a complex sauce that fell off the spoon in deep chocolate ribbons.

Whisk the sauce gently so as not to create tiny air bubbles that can mar its appearance.

Ingredients

• INGREDIENTS
• 3/4 cup heavy cream
• 3 tablespoons light corn syrup
• 3 tablespoons unsalted butter , cut into three pieces
• Table salt
• 6 ounces bittersweet chocolate , chopped fine

Preparation

Step 1

INSTRUCTIONS
Bring heavy cream, corn syrup, butter, and salt to boil in small nonreactive saucepan over medium-high heat. Off heat, add chocolate while gently swirling saucepan. Cover pan and let stand until chocolate is melted, about 5 minutes. Uncover and whisk gently until combined. (Can be cooled to room temperature, placed in airtight container, and refrigerated for up to 3 weeks. To reheat, transfer sauce to heatproof bowl set over saucepan of simmering water. Alternatively, microwave at 50 percent power, stirring once or twice, 1 to 3 minutes.)