Chocolate Sauce

12 ounces semisweet or bittersweet chocolate, cut into small pieces

1 cup heavy whipping cream

1/3 cup granulated white sugar

1/3 cup light corn syrup

1 tablespoon pure vanilla extract or strong liquor, such as rum, or liqueurs such as Grand Marnier or brandy

• Place the chopped chocolate in a medium sized stainless steel bowl and set aside.

• Combine the cream, sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil, stirring often.

• Remove from heat and pour immediately over the chocolate.
• Let stand until the chocolate has melted, then whisk until smooth.

• Whisk in vanilla extract or other flavoring.

• Store the sauce in the refrigerator in a tightly covered container.
• Reheat over simmering water before serving.

Yield: 2 cups.

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