- 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 AheadThe chocolate sauce can be refrigerated for 3 weeks. Rewarm before serving.