Ingredients
1 cup heavy cream
12 ounces semisweet chocolate, finely chopped
1/2 cup light corn syrup
Preparation
In a small saucepan over medium heat, bring cream and corn syrup just to a simmer. Remove from heat. Add chocolate; whisk until melted. Serve immediately. Sauce can be stored in an airtight container in the refrigerator up to 1 week.
