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


  1. 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).