Plus: More Dessert Recipes and Tips
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.
The chocolate sauce can be refrigerated for 3 weeks. Rewarm before serving.
Ginger Puddings with Bittersweet Chocolate Sauce and Ginger Caramel Crunch