Food & Cooking Recipes Dessert & Treats Recipes Chocolate Syrup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 2/3 cups Use this syrup to top our Pear Stracciatella Ice Cream. Ingredients 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) Directions 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. 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. Rate it Print