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Bittersweet Chocolate Sauce

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  1. 1 cup heavy cream
  2. 1/3 cup sugar
  3. 1/3 cup light corn syrup
  4. 3/4 pound bittersweet or semisweet chocolate, chopped
  5. 2 teaspoons pure vanilla extract
  6. Pinch of salt
  1. In a medium saucepan, combine the heavy cream with the sugar and corn syrup and cook over low heat, stirring, just until the sugar dissolves. Bring to a boil, then remove from the heat. Add the chocolate and let stand for 3 minutes. Add the vanilla and salt and stir the sauce until smooth.
Make Ahead The chocolate sauce can be refrigerated for 3 weeks. Rewarm before serving. Serve With Ginger Puddings with Bittersweet Chocolate Sauce and Ginger Caramel Crunch
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