Hot Fudge Sauce for Cream Puffs with Ice Cream
Drizzle over our Cream Puffs with Ice Cream.
- Yield: Makes 1 1/2 cups
Source: Everyday Food, December 2005
- 1/4 cup light corn syrup
- 6 ounces semisweet chocolate, broken or cut into small pieces
- 3/4 cup heavy cream
In a small saucepan, combine corn syrup and chocolate. Stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat.
Whisk in heavy cream until smooth. Serve right away, or let cool to room temperature before transferring to an airtight container.