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Food & Wine Recipe

Bittersweet Chocolate Sauce

Contributed by Nick Malgieri

SERVINGS: MAKES 2 1/2 CUPS

•FAST
•MAKE-AHEAD

Plus: More Dessert Recipes and Tips

1 cup heavy cream
1/3 cup sugar
1/3 cup light corn syrup
3/4 pound bittersweet or semisweet chocolate, chopped
2 teaspoons pure vanilla extract
Pinch of salt

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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