This sauce stays gooey on ice cream; it may be made ahead of time and warmed before serving.
- Yield: Makes about 2 cups
Photography: Anna Williams
Source: Martha Stewart Living, July/August 1999
- 1 cup heavy cream
- 1/3 cup light corn syrup, plus more to adjust consistency
- 12 ounces dark bittersweet chocolate, finely chopped
Combine heavy cream and corn syrup in a saucepan. Stir to combine, and bring to a boil over medium-high heat. Remove from heat, and add chocolate. If necessary, adjust consistency with additional corn syrup. Whisk until chocolate is melted, and serve.