Ingredients
12 ounces (340 grams)semisweet or bittersweet chocolate, cut into small pieces
1 cup (240 ml) heavy whipping cream
1/3 cup (66 grams) granulated white sugar
1/3 cup (80 ml) light corn syrup
1 1/2 teaspoons pure vanilla extract
- Chocolate Sauce: Place the chopped chocolate in a medium sized stainless steel bowl and set aside.
- Combine the cream, sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil, stirring often.
- Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then stir until smooth.
- Stir in the vanilla extract and alcohol, if using.
- Store the sauce in the refrigerator in a tightly covered container for up to two weeks. Reheat over simmering water before serving.
- Makes about 2 cups. Preparation time 15 minutes