Source: Everyday Food, July/August 2003


  • 1 cup heavy cream
  • 1/2 cup light corn syrup
  • 12 ounces finely chopped semisweet chocolate


  1. In a medium saucepan over medium heat, bring cream and corn syrup just to a boil, stirring, until syrup has liquefied, about 2 minutes. Remove from heat; whisk in chocolate until melted. Serve hot.

Cook's Notes

Cooled sauce can be refrigerated in an airtight container for up to 1 month; reheat gently over low heat or in the microwave.


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