Recipe information
Yield
Makes about 2 cups
Ingredients
2/3 cup whipping cream
2 tablespoons light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Preparation
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 3 days ahead. Refrigerate. Rewarm sauce over low heat until lukewarm, stirring frequently.)
