- Yield: Makes about 1 cup
Source: Martha Stewart Living, July 2004
- 5 ounces bittersweet chocolate, melted
- 1/4 cup light corn syrup
Whisk chocolate, corn syrup, and 1/4 cup hot water in a small bowl until smooth. If not using sauce immediately, refrigerate, covered, up to 3 days; bring to room temperature before using.