Use this syrup to top our Pear Stracciatella Ice Cream.
- Yield: 2 2/3 cups
Source: Martha Stewart Living, February 2005
- 1 cup heavy cream
- 1/2 cup light corn syrup
- 12 ounces bittersweet chocolate (preferably 70 percent cacao), chopped
- 2 tablespoons poire William (pear brandy; optional)
Heat cream and corn syrup in a medium saucepan over medium heat, stirring, until mixture is combined. Add chocolate; stir until smooth. Remove from heat.
Stir in brandy, if desired. Let sauce cool until thick but pourable. Just before serving, whisk until smooth.