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Chocolate Sauce Recipe

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 stir until smooth.

Stir in the vanilla extract and liquor.

Store the sauce in the refrigerator in a tightly covered container for up to two weeks. Reheat over simmering water before serving.

Makes about 2 cups.

12 ounces (340 grams) semisweet or bittersweet chocolate, cut into small pieces

1 cup (240 ml) heavy whipping cream

1/3 cup (66 grams) granulated white  sugar

1/3 cup (80 ml) light corn syrup

1 1/2 teaspoons pure vanilla extract

1 tablespoon strong liquor, such as rum, or liqueurs such as Grand Marnier or brandy (optional)