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CHOCOLATE SAUCE

CHOCOLATE SAUCE


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Reference:

Bouchon, 2004 by Thomas Keller Artisan

Prep:

Prep: 25 minutes; Total: 1 hour 10 minutes

Servings:

Makes about 2 cups.

Submitted by:

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Foodie
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Ingredients

8
ounces semisweet chocolate, such as Valrhona Equatoriale, finely chopped
1
cup heavy cream
1/2
cup light corn syrup

Directions

1.
Place the chocolate in a metal bowl.
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2.
Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
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3.
To serve, warm the sauce gently in the top of a double boiler or in the microwave.
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