Chocolate Sauce

Serve over Chocolate Mousse or fruits or cubes of sponge cake.


Prep Time 10 minutes  Cooking Time 15 minutes

8 ounces bittersweet/dark chocolate at room temperature, chopped finely and placed in a heat-safe bowl
1 cup heavy cream, at room temperature
1 tablespoon light corn syrup

1  Place the cream and corn syrup in a small pot and bring to a simmer over medium-low heat. Pour over the chopped chocolate; let stand 3 minutes.

2  Whisk the chocolate and cream together—it will turn into a thick, homogenous, shiny sauce.

Photography by David Hanson | Food Styling by Melanie Jimenez | Prop Styling by Gwyn Guanzon

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