Ingredients

• 2/3 cup whipping cream
• 2 tablespoons light corn syrup
• 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

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Instructions

1. Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. (Can be made 3 days ahead. Refrigerate. Rewarm sauce over low heat until lukewarm, stirring frequently.)