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Chocolate Sauce

  • yield: Makes 1 1/2 cups

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Ingredients

  • 1/4 cup light corn syrup
  • 1 cup (6 ounces) semi-sweet chocolate chips
  • 3/4 cup heavy cream

Cook's Note

Sauce can be refrigerated up to 3 weeks; warm over low heat or in the microwave, if necessary.

Directions

  1. Step 1

    In a small saucepan, combine light corn syrup and semisweet chocolate chips; stir over medium-low heat until smooth, 4 to 5 minutes. Remove from heat. Stir in heavy cream. Transfer to an airtight container; chill about 30 minutes before serving.

Source
Everyday Food: Great Food Fast

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Reviews (1)

  • 31 Mar, 2012

    Great recipe! I used bittersweet chocolate instead of semisweet and it came out great. I used it slightly warm on vanilla ice cream.