Chocolate Sauce

From the kitchen of Carly

Rich chocolate sauce that hits differently than store-bought versions. Quality semisweet chocolate melts into hot cream and corn syrup, creating something glossy and pourable. Warm it gently before serving over ice cream, cake, or whatever needs serious chocolate intensity.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 ounces semisweet chocolate, such as Valrhona Equatoriale, finely chopped
  • 11 cup heavy cream
  • 11/2 cup light corn syrup

Instructions

  1. Place the chocolate in a metal bowl.

  2. Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)

  3. To serve, warm the sauce gently in the top of a double boiler or in the microwave.