Chocolate Syrup

2 2/3 cups

Use this syrup to top our Pear Stracciatella Ice Cream.


  • 1 cup heavy cream

  • ½ cup light corn syrup

  • 12 ounces bittersweet chocolate (preferably 70 percent cacao), chopped

  • 2 tablespoons poire William (pear brandy; optional)


  1. Heat cream and corn syrup in a medium saucepan over medium heat, stirring, until mixture is combined. Add chocolate; stir until smooth. Remove from heat.

  2. Stir in brandy, if desired. Let sauce cool until thick but pourable. Just before serving, whisk until smooth.

Cook's Notes

Syrup can be refrigerated, in an airtight container, up to 1 week. Reheat before serving.

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