This chocolate sauce is thick, rich, and sweet. It’s the flavor combination that adults and children can agree on. If you prefer a more sophisticated taste that isn’t as sweet, cut the corn syrup by one tablespoon. Also, the espresso cuts the sweetness of the recipe but doesn’t give the sauce a coffee flavor.
Refrigerate any leftovers (am I kidding?) in a plastic container with a tight-fitting lid for up to one week. The sauce will thicken as it chills. Heat the leftover sauce on low in a microwave oven or place the sauce in a heatproof bowl set over a pot or larger bowl that’s filled with hot water. Stir the sauce occasionally and let it set until it softens enough to pour.
Intense Chocolate Sauce
This chocolate sauce is thick, rich, and sweet. It’s the flavor combination that adults and children can agree on. If you prefer a more sophisticated taste that isn’t as sweet, cut the corn syrup by one tablespoon. Also, the espresso cuts the sweetness of the recipe but doesn’t give the sauce a coffee flavor.
Refrigerate any leftovers (am I kidding?) in a plastic container with a tight-fitting lid for up to one week. The sauce will thicken as it chills. Heat the leftover sauce on low in a microwave oven or place the sauce in a heatproof bowl set over a pot or larger bowl that’s filled with hot water. Stir the sauce occasionally and let it set until it softens enough to pour.
Ingredients
- 1 cup bittersweet chocolate bits
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- Pinch of salt
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1 teaspoon instant espresso powder optional
Instructions
- Combine the chocolate bits, light corn syrup, heavy cream, salt, butter, vanilla extract, and espresso (if desired) in a small heavy-bottomed pot.
- Cook over low heat, stirring frequently until the chocolate and butter just melt.