Ingredients

• 8 ounces semisweet chocolate, such as Valrhona Equatoriale, finely chopped
• 1 cup heavy cream
• 1/2 cup light corn syrup

Instructions

1. Place the chocolate in a metal bowl.
2. Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
3. To serve, warm the sauce gently in the top of a double boiler or in the microwave.