Use this syrup to top our Pear Stracciatella Ice Cream.

Martha Stewart Living, February 2005

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Recipe Summary

Yield:
2 2/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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