After many years of experimenting with all sorts of recipes, this is the chocolate sauce I have settled on. It is rich, luscious and not overly sweet. Sometimes I make it with bittersweet chocolate depending on my need, but most of the time semisweet chocolate hits the spot just fine.
The recipe is also really easy as you don't need to go through the hassle of melting the chocolate first in a double boiler. It's quick to make right when you need it.
Makes 1 cup
4
oz semisweet chocolate1/2
cup heavy cream1/4
cup corn syrup
Break the chocolate up into small pieces and place them in a bowl (I find a standard bread knife most effective for slicing through chocolate). In a small saucepan, heat the cream and corn syrup until boiling. Pour over the chocolate and let it sit for a few minutes until the chocolate melts. Stir until the sauce is smooth.
To reheat, place the bowl of chocolate over boiling water until warm.