Nick Malgieri
December 2001

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Recipe Summary test

Yield:
MAKES 2 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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