Rich Dark Chocolate Sauce
- Yield: 1 cups
- 1cup heavy cream
- 1tablespoon light corn syrup
- 4ounces dark chocolate, chopped
- 2tablespoons unsalted butter
- Pinch of kosher salt
- In a small, heavy saucepan, combine the cream and corn syrup and bring to a simmer over medium-low heat. Do not allow the mixture to boil, which will give the cream a “cooked” taste. Remove from the heat and whisk in the chocolate, a few pieces at a time, until blended and smooth. If the cream cools off too much to melt the chocolate, return the sauce to low heat for a few seconds. Whisk in the butter and salt until the sauce is glossy. Serve warm or slightly cooled.
Reprinted with permission from Martha Holmberg’s Modern Sauces (Chronicle Books LLC, 2012).