1 Cup Heavy Cream
¼ Cup Light Corn Syrup
4 Tablespoons Unsalted Butte
Pinch of Salt
8 Ounces Very Good Quality Semi-Sweet Chocolate, Finely Chopped (I like to use Chalabault Chocolate)
Place chopped chocolate in a medium sized bowl.
Bring the cream, corn syrup, butter and salt to a boil in a small saucepan over medium high heat. Be sure to not let it boil over. It will make a mess.
Pour hot cream mixture over chopped chocolate. Be sure chocolate is completely covered with mixture. Let stand about 5 minutes and gently whisk until combined. Let cool.
Once cooled put into a glass jar and cover with lid. Refrigerate. This wonderful sauce can be made several days in advance. When ready to serve if refrigerated, place in microwave for a minute on high heat or place jar in a pan of hot water and let it sit for about 10 minutes. The sauce will loosen up but not be too hot to serve with a cold dessert such as the Ice Cream or Cheese Cake.
