- 1/4 cup light corn syrup
- 1 cup (6 ounces) semi-sweet chocolate chips
- 3/4 cup heavy cream
Sauce can be refrigerated up to 3 weeks; warm over low heat or in the microwave, if necessary.
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.