Name: Bittersweet Chocolate Sauce
Total time: 15 min
Ingredients: 3/4 cup heavy cream; 3 tablespoons light corn syrup; 3 tablespoons unsalted butter, cut into three pieces; Pinch table salt; 6 ounces (170 grams) bittersweet chocolate, chopped fine

Why This Recipe Works

For the best bittersweet chocolate sauce recipe—flavorful and rich with just the right consistency—we added corn syrup to a mixture of cream and butter, giving our smooth sauce a shiny finish. In our chocolate sauce recipe, we used bittersweet chocolate rather than cocoa or semisweet chocolate for a complex sauce that fell off the spoon in deep chocolate ribbons.

Before You Begin

Whisk the sauce gently so as not to create tiny air bubbles that can mar its appearance.

Instructions

Bring heavy cream, corn syrup, butter, and salt to boil in small nonreactive saucepan over medium-high heat. Off heat, add chocolate while gently swirling saucepan. Cover pan and let stand until chocolate is melted, about 5 minutes. Uncover and whisk gently until combined. (Can be cooled to room temperature, placed in airtight container, and refrigerated for up to 3 weeks. To reheat, transfer sauce to heatproof bowl set over saucepan of simmering water. Alternatively, microwave at 50 percent power, stirring once or twice, 1 to 3 minutes.)