Rich Dark Chocolate Sauce
- Yield 1 cups
An all-purpose sauce to keep in your fridge at all times
- 1 cup heavy cream
- 1 tablespoon light corn syrup
- 4 ounces dark chocolate, chopped
- 2 tablespoons 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).