Bittersweet Chocolate Sauce

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  • Servings: MAKES 2 1/2 CUPS
KEY: Desserts, Sauces & Condiments, Fast, Make Ahead

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  • 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

How to make this recipe

  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.

Contributed By Published December 2001

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